Keto Egg Roll Bowl

• 4 teaspoons coconut oil, divided
• 1 pound lean ground pork
• 1 cup sliced yellow onion (from 1 medium)
• 2 teaspoons finely chopped garlic (about 2 medium cloves)
• 1 teaspoon grated fresh ginger
• 1/2 cup thinly sliced scallions, white bottoms and green tops separated
• 1 (14-oz.) bag coleslaw mix
• 2 tablespoons water
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon toasted sesame oil
• 2 teaspoons sambal oelek or chile-garlic sauce
• 3/4 teaspoon kosher salt
• 1/3 cup roasted, salted peanuts, coarsely chopped

1. Heat 2 teaspoons of the coconut oil in a large cast-iron skillet or wok over high; swirl to coat. Add pork, and cook, stirring to crumble, until browned and no longer pink, about 5 minutes. Transfer to a bowl.
2. Add remaining 2 teaspoons coconut oil and sliced onion; cook, stirring often, until browned and softened, about 2 minutes. Add garlic, ginger, and white parts of scallion; cook, stirring constantly, until fragrant, about 30 seconds. Add coleslaw mix and 2 tablespoons water. Cook, tossing often with tongs, until cabbage is softened, about 2 minutes.
3. Stir together soy sauce, vinegar, sesame oil, sambal, and salt in a small bowl. Add soy mixture and cooked pork to vegetable mixture, and stir to combine. Top each serving with sliced green scallion tops and peanuts.

coconut oil, pork, yellow onion, garlic, ginger, scallions, coleslaw mix, water, soy sauce, rice wine vinegar, sesame oil, sambal oelek, kosher salt, peanuts

Taken from www.myrecipes.com/recipe/keto-egg-roll-bowl (may not work)