Meal Kit Monday!

During the hot mess that is 2020, my other half and I have test driven quite a few meal kits. The one we're currently enjoying is Green Chef. I'm a big fan because they offer keto options and, well, having type 2 diabetes has me on a low carb diet so it's been kinda perfect...and delicious. This recipe is so good that it has me on the fence about going full on keto. My friend Sandie (Hey, Sandie!) asked for the recipe so I thought I'd share it with the class! 

Green Chef's GROUND PORK EGG ROLL BOWLS with scrambled eggs, cabbage, carrots, cashews & Sriracha aïoli (2 servings)

10 oz ground pork

2 medium eggs

7 oz shredded cabbage

3.5 oz shredded carrots

2 oz yellow onions

1 oz ginger

1 whole scallion

1/2 c sriracha lime aïoli

1/2 oz dry-roasted cashews

1/4 c mushroom aioli sauce

Thinly slice scallion; discard root end. Roughly chop cabbage and carrots. Roughly chop dry-roasted cashews.

Place ground pork in a medium bowl. Add mushroom amino sauce. Season with about ¼ teaspoon salt and a pinch of pepper. Mix thoroughly to evenly distribute sauce and seasoning.* *For best results, use your hands and gently fold the pork mixture into itself until the sauce and seasoning are evenly distributed.

Crack eggs into a second medium bowl. Add about half of the scallion. Season with salt and pepper. Whisk until well combined and frothy.

Heat about 1 ½ tablespoons cooking oil in a large sauté pan over medium-high heat. Add pork to hot pan. Stir to break up pork. Cook 4-5 minutes, or until lightly browned, stirring occasionally.

Add cabbage and carrots, yellow onions and ginger, and about ¼ cup water to pan with pork. Cook 4-5 minutes, or until liquid has cooked off and ground pork is fully cooked, stirring occasionally. (Ground pork is fully cooked when it’s no longer pink.) 

Heat about 1 tablespoon cooking oil in a small nonstick pan over medium heat. Add eggs to hot pan. Cook until eggs reach desired doneness, stirring frequently.

Divide pork stir-fry between bowls. Top with scrambled eggs. Drizzle with Sriracha-lime aïoli to taste. Garnish with cashews and remaining scallion. Enjoy!

I could eat this everyday. Nom.