Stir-Fried Pork and Cabbage Keto Eggroll Bowl

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A low-carb stir-fry featuring ground pork and crisp cabbage, seasoned with ginger and garlic to mimic classic eggroll flavors without the wrapper. This Asian-inspired keto recipe (low carb), ready in about 30 minutes, pairs ground pork, green cabbage, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground pork
• 4 cups shredded green cabbage
• 1 medium, julienned carrot
• 1 small, finely diced yellow onion
• 3 minced garlic cloves
• 1 tbsp minced fresh ginger
• 1 tbsp sesame oil
• 3 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1/4 tsp red pepper flakes
• 2 sliced green onions
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Heat 1 tablespoon sesame oil in a large skillet over medium-high heat until shimmering, then add 1 lb ground pork. Cook, breaking up the meat with a spatula, for 5-6 minutes until browned and cooked through with no pink remaining.
2. Step 2: Add 3 minced garlic cloves and 1 tablespoon minced fresh ginger to the pork. Stir and cook for 1 minute until fragrant.
3. Step 3: Stir in 1 small finely diced yellow onion, 4 cups shredded green cabbage, and 1 medium julienned carrot. Sauté for 6-8 minutes, stirring frequently, until the cabbage softens but retains some crunch.
4. Step 4: Pour in 3 tablespoons soy sauce, 1 tablespoon rice vinegar, and sprinkle 1/4 teaspoon red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss everything together and cook an additional 2 minutes so the flavors meld and the sauce coats the vegetables.
5. Step 5: Remove from heat and garnish with 2 sliced green onions before serving warm.