Egg Roll in a Bowl

I adapted this recipe from Peace, Love & Low-Carb with ingredients we had on hand. So I subbed some cooked pork roast for the ground pork and gochujang sauce for the siracha. It was good as is, although my husband didn't like it because of all the cabbage. My favorite was to eat it scrambled with a few eggs. I think it would be good, even without any meat, scrambled with eggs for a hearty breakfast or quick lunch. Here's how I'd make this again in the future, and this recipe is adaptable to make it paleo pretty easily.

Egg Roll in a Bowl
2 Tbsp. sesame oil 
3 cloves garlic, minced
1/2 cup onion, diced
5 green onions, sliced 
1 lb. ground pork
1/2 tsp. ground ginger 
sea salt and black pepper, to taste
1/2 Tbsp. gochujang sauce
14 oz. bag coleslaw
3 Tbsp. soy sauce
1 Tbsp. rice wine vinegar
2 Tbsp. toasted sesame seeds 

Heat sesame oil in a large skillet over medium high heat. Add the garlic, onion and white portion of the green onions. Sauté until the onions are translucent and the garlic is fragrant. Add the ground pork, ginger, sea salt, black pepper and gochujang. Sauté until the pork is cooked through.

Add the coleslaw mix, soy sauce and rice wine vinegar. Sauté until the coleslaw is tender.

Top with green onions and sesame seeds before serving. Serves 4.