Naked Spring Roll Pork Stir Fry

I miss Spring Rolls. That wrapped crunchy goodness! Here’s a little recipe of what (probably) goes in them… and a little bit extra…without the roll.

Ingredients

1 onion
6 cloves of garlic
2 tablespoons avocado oil
1 lb/500g ground pork
½ a cabbage, green or red
2 red bell peppers
1 carrot, grated
Contd.

6 radish
4 green spring onions
1 sprig of mint and a few sprigs of cilantro and parsley
½ a lime
1 tsp white pepper
1 tsp salt
1 tsp 5 Spice
1 tblspn sweet Korean chilli flakes
1 tblspn onion powder
1 tsp garlic powder
1 tsp ground cumin
1 tblspn beef broth
3 tblspn soy sauce
2 tblspn toasted sesame oil
2 tblspn keto honey
Sesame seeds for topping

Method

In a large deep skillet or fry pan add the avocado oil and heat for frying the onions and garlic.
Add your sliced onions and peeled chopped garlic. Cook onions for a few minutes until fragrant and just “almost” browning.
Add ground pork (you could use ground beef or chicken if you prefer)
Crumble well and cook until cooked through with onions, stirring.
Toss in the sliced cabbage, bell peppers and grated carrots.
***It’s best to prep all your veggies before you start stir frying. This recipe comes together quickly!
Stir until just cooked but still crunchy.
Add the diced radish and green onions, stir.
In a separate bowl mix together the spices, soy sauce, sesame oil and keto honey, stir well.
Turn stove onto high. Pour sauce into the stir fry and toss gently.
Turn off stove right away when all veggies are coated.
Add fresh herbs and squeeze over lime juice.
Serve immediately in a warm bowl sprinkled with sesame seeds on top or chopped peanuts.
Options: serve with keto noodles, egg foo yung or top with a fried egg.

I hope you enjoy this too!

I made yummy breakfast brunch, keto tacos, roasted asparagus with camembert and goat cheese and toasted coconut lime keto cake, the frosting was cream cheese and lime zest. Also a keto cream cheese chocolate ganache topping.