Keto egg roll in a bowl

• 1 lbground pork
• 1 tbspavocado oil · for the pan
• 1 tbspfresh ginger · grated
• 2 clovesgarlic · grated
• 1/2 headgreen cabbage · shredded
• 3 tbspcoconut aminos
• 1 tbsprice vinegar
• 2 tsptoasted sesame oil
• 2scallions · greens sliced
• 1 tsptoasted sesame seeds
• chili oil · optional, to taste

Method

1. 1

   Brown the pork hard, do not stir too soon

   450g ground pork in a hot 12-inch skillet, pressed flat, left alone for 3 minutes to crust before you break it up. The browning is the flavor. Drain almost nothing, the fat is the point on keto.

2. 2

   Aromatics into the fat

   Push the pork aside, add a tablespoon of grated ginger and two cloves of grated garlic to the rendered fat for 30 seconds until fragrant, then fold back through. Grate, do not slice, so they melt into the dish.

3. 3

   Half a cabbage, shredded, added in two goes

   Add the shredded cabbage in two batches so the pan stays hot and the cabbage sears rather than steams. Five to six minutes total. You want it wilted but still with a bite, not gray.

4. 4

   Sauce: coconut aminos, rice vinegar, sesame oil

   Three tablespoons coconut aminos, a tablespoon of rice vinegar, two teaspoons toasted sesame oil, off the heat. Toss to coat. Taste before you salt, the aminos bring sodium.

5. 5

   Finish with scallion and sesame seeds

   Sliced scallion greens and a teaspoon of toasted sesame seeds at the table. A few drops of chili oil if you like heat. This is the five percent that makes it taste takeout-good.