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Keto Spring Roll in a Bowl with Shrimp and Pork

Servings: 4


INGREDIENTS

  • Step 1
  • 454 g (1 lb) lean ground pork
  • 27 g (2 tbsp)   olive oil   or   avocado oil   (for stir frying)
  • 15 g (1 tbsp) ginger – grated
  • 1.5 g (1/2 tsp)   garlic powder 
  • 15 g (1 tbsp) – rice wine or sub with extra dry white wine
  • 6 g (1 tsp)   salt  – ground fine (used in two places)
  • 2 g (1/2 tsp)  sweetener  - ground to confectionery powder
  • 0.3 g (1/2 tsp)  white pepper  (used in two places)
  • 10 g (2 tsp)  fish sauce 
  • 1.5 g (1 tsp) garlic powder
  • 14 g (1 tbsp)   toasted sesame oil  
  • 50 g (1.76 oz) celery – cut into diagonal sections
  • 50 g (1.76 oz) carrots – cut into match sticks
  • 200 g (7 oz) Napa cabbage – cut into ribbons – use the end section
  • 90 g (3 oz) mushrooms – cut into thick slices
  • 100 g (3 1/2 oz) fancy snow peas – cut into match sticks
  • 150 g (5 oz) bean sprouts
  • 90 g (3 oz) bamboo shoots – cut into match sticks
  • 15 g (1 tbsp)   gluten free, sugar free tamari 
  • Step 2
  • 200 g (7 oz) raw shrimp – if large, cut each in half
  • 14 g (1 tbsp)   toasted sesame oil  
  • 3 g (1/2 tsp)   salt  – fine ground

DIRECTIONS

  • 1.   Prepare all the vegetables by either grating or cutting into match sticks or thin sections. Set aside until needed

  • 2.   In a mixing bowl, add the room temperature ground pork and season with a sprinkle of salt and white pepper. Use a spatula to combine. Next, drizzle with the Chinese rice wine and then sprinkle the meat with the 1/2 tsp of garlic. Combine with a spatula

  • 3.   Using either a wok or large frying pan, set over medium high heat, add the oil and coat the pan well. Add the grated ginger and garlic and cook for 30 seconds until aromatic. Place the seasoned ground pork into the wok or frying pan and cook, tossing the meat often, and until cooked well

  • 4.   Make a central clearing and add the prepared Napa/Chinese cabbage, the sliced mushrooms, the carrot matchsticks, and celery slices, the bamboo shoots, and the matchstick snow peas. Toss lightly

  • 5.   Season the vegetable mixture with a second sprinkle of salt, white pepper, toss to combine. Drizzle the tamari over the vegetables and toss to combine, then drizzle the toasted sesame seed oil on top and toss to combine well. Cook about 1 -2 minutes, until the vegetables are starting to cook but still very crispy

  • 6.   Add the sprouts on top and toss. Cook for 1 more minute – do NOT over-cook the vegetables. Using a slotted spoon, remove everything from the hot wok or pan, leaving the sauce at the bottom of the wok or pan. Set aside for a moment

  • 7.   Season the shrimp with salt and garlic powder and then toss well

  • 8.   To the liquid in the wok or frying pan, add the toasted sesame seed oil, stir and then toss in the seasoned raw shrimp. Cook, tossing frequently until the shrimp are well done, pink and not translucent

  • 9.   To combine, either place the prepared shrimp on top of the pork vegetable mixture and toss, or place the pork vegetable mixture back into the wok, toss and cook for 30 – 60 seconds for the flavors to infuse. Do not overcook the vegetables, which should remain crispy. Remove from heat. Best served immediately. Enjoy!
     
     
     
     

MACRONUTRIENTS CHART


Recipe tags: Banting Chinese food, banting diet recipe, crack slaw, crack slaw recipe, Diabetic diet recipe, easy keto recipe, Gluten free Chinese recipe, Gluten free egg roll, gluten free recipe, keto, keto budget, keto Chinese food, keto Chinese recipe, keto diabetic recipe, keto diet recipe, keto egg roll, keto eggroll in a bowl, keto meal prep, keto spring roll, keto stir fry, keto weight loss recipe, low carb egg roll, low carb recipe, low carb spring roll, OMAD recipe
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  • author By Angela Wilkes
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  • Cuisine: Chinese
  • Category: Meal under 30 minutes
  • Created: February 25, 2020

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