Pork Egg Roll in a Bowl (Inside Out Egg Rolls)

Directions

1. 1
   Spritz a large skillet with oil. Over medium-high heat, on the stove-top, heat the skillet. Once hot, add the ground pork.
2. 2
   Sprinkle the pork with salt (1-2 generous pinches of salt) and saute for 5 minutes, or until almost cooked through (almost all pink is gone).
3. 3
   Add the riced cauliflower and add a pinch of salt, again, stir to combine with the pork. Continue to saute for 5 minutes, stirring every couple of minutes to prevent sticking to bottom of the skillet.
4. 4
   Add the coleslaw mix to the skillet, along with a pinch of salt, then add the minced ginger and garlic. Stir to combine all the ingredients.
5. 5
   Add the coconut aminos and continue to saute, stirring often, until the cabbage wilts down (about 4-5 minutes).
6. 6
   Add the edamame and cook for another 2 minutes.
7. 7
   Taste and add more salt, if needed. Stir, and adjust the salt until just right. The amount of salt added will depend on the coconut aminos or soy sauce used and your taste preference. The trick to seasoning this meal is to salt as you add each ingredient, building the flavor, and then to taste at the end.
8. 8
   Spoon into bowls (or on plates).
9. 9
   Serve as-is. Or, serve on top of cooked brown rice or white rice (make the rice in the Instant Pot), cooked ramen or soba noodles, or spooned into butter or bibb lettuce for lettuce wraps.
10. 10
    Add any toppings desired.