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Pork Egg Roll Bowl…

I love Chinese food, Japanese food… any Asian food, really. And, what does a good Asian dish really need? Soy Sauce! But, since I follow a Paleo (low-inflammatory/allergen) diet, soy sauce is a no no. Soy is, unfortunately, a top allergen and can possibly cause some negative effects on hormones and thyroid. A commonly suggested substitute is  coconut aminos. But let’s be honest, coconut aminos don’t really taste like soy sauce. In my opinion, it’s not even close. Don’t get me wrong, I enjoy the sweetness that the coconut aminos add to a dish. But it’s not really similar to soy sauce at all except that they’re both brown and liquid.

So, while I know that it isn’t Paleo, I still use soy sauce (Tamari, a gluten-free soy sauce, to be specific), but try to limit the amount. And using the aminos with the soy makes it even easier to use in less.

You want to try telling my family we are using coconut aminos instead of soy sauce? Probably not. Not that my dad or aunt actually cook much Asian food (or any really) but still….I don’t think they would necessarily approve of this soy sauce “replacement”, nor should they! So, I like to use both and that is what I did for this new dish, the Egg Roll Bowl, that me and my family loved! 

From our trip to SF this summer…

But if anyone is going to tell them, I’ll let Tate be the one…

Anyway, I love this pork egg roll bowl! And it’s so easy to make. Not cleaning or cutting meat or veggies (if you get the precut), just dump, cook and stir. That’s my kind of meal!

Oh and happy belated birthday to my girl, Alice. I can’t believe she is 13!!


Egg Roll Bowl
Serves 6
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
  1. 2 lbs ground pork
  2. cabbage (I used two packs from Trader Joe's but you could use one pre-cut package from Whole foods, too, or cut your own. You need about 14 or so ounces.
  3. 1 container or couple handfuls of shitake mushrooms (optional but highly recommended!!)
  4. 1/3 cup plus 1 tbsp coconut aminos
  5. 2 tbsp tamari (gluten free soy sauce)
  6. 2 tbsp rice wine vinegar
  7. 2-3 tbsp toasted sesame oil
  8. 2 tsp fresh ginger
  9. 6 garlic cloves, minced
  10. 1/2 tsp salt
  11. scallions, sliced for garnish
  12. siricha for garnish
  1. In large pan or skillet cook the pork until no longer pink.
  2. In a large pot, turn the heat on medium and pour sesame oil.
  3. Add minced garlic and let it start to brown for just a minute or two.
  4. Then add in the shiitake mushrooms and cabbage.
  5. Stir every few minutes until cabbage becomes translucent and mushrooms soften then turn heat off.
  6. Add the cooked pork to the cabbage mixture and stir.
  7. Add ginger and spices.
  8. Garnish with scallions and sriracha sauce and enjoy!
  1. I always make enough food for leftovers so you could easily half this recipe.
  2. I added some shitake mushrooms which I loved in this but you could skip them.
  3. We ate ours with the scallions and sriracha on top but you can also garnish with cashews or peanuts, cilantro, or chinese mustard.
Adapted from Peace Love & Low Carb
Adapted from Peace Love & Low Carb
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