Name: Pork Egg Roll Bowl with Tangy Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Ground pork (93% lean); 2 cup Shredded coleslaw mix; 0.5 tsp Sesame oil; 1 tbsp Coconut aminos; 1 tbsp Rice vinegar; 1 tsp Grated ginger; 1 clove Minced garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Sliced green onions; 0.5 tsp Sesame seeds; 1 tsp Sriracha

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Pork Egg Roll Bowl with Tangy Sauce

Sautéed ground pork and crisp shredded cabbage tossed in a savory ginger-garlic sauce for a vibrant, deconstructed egg roll experience.

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NUTRITION

Protein

48.3g

Fat

36.0g

Carbs

15.8g

SERVINGS

1 serving

INGREDIENTS

8 oz Ground pork (93% lean)

2 cup Shredded coleslaw mix

0.5 tsp Sesame oil

1 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Grated ginger

1 clove Minced garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Sliced green onions

0.5 tsp Sesame seeds

1 tsp Sriracha

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PREPARATION

1
Heat a large skillet or wok over medium-high heat and add the sesame oil.
2
Add the ground pork to the skillet, seasoning with sea salt and black pepper.
3
Cook the pork while breaking it into small crumbles with a wooden spoon until browned and fully cooked through.
4
Stir in the minced garlic and grated ginger, sautéing for about 60 seconds until the aromatics are fragrant.
5
Add the shredded coleslaw mix to the pan and toss frequently for 3 to 4 minutes until the cabbage is slightly tender but still has a bite.
6
In a small ramekin, whisk together the coconut aminos, rice vinegar, and sriracha.
7
Pour the sauce over the pork and cabbage mixture, stirring for 1 minute to glaze everything evenly.
8
Remove from heat and garnish with sliced green onions and toasted sesame seeds before serving.