Egg Roll

Ingredients:
500g pork mince
1½ tablespoons sesame oil
2 tablespoons cocominos
1 tablespoon hot sauce (I like the brand “Franks”)
1 and a ½ tablespoons rice vinegar
3 small-medium carrots, peeled and shredded
1 cup of shredded red cabbage
1 cup of shredded green cabbage
1 bunch spring onion, diced
2 garlic cloves, minced
1 tablespoon minced ginger
Serving: Rice, sesame seeds, coriander and/or thinly sliced red chillies
Method:
In a medium skillet, heat the sesame oil over medium heat
Add the carrots, red and green cabbage, and cook until soft (about 3 minutes)
Add the spring onion, garlic and ginger and cook until fragrant (about 1 minute)
Add the pork, and cook until browned, breaking up and mixing as you go, and no longer pink
Add the cocominos, rice vinegar and hot sauce
Serve topped with sesame seeds, coriander and chillies, on top of rice
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