Egg Roll in a Bowl with Spicy Hot Homemade Mayo Sauce

2 tablespoons sesame oil

6 green onions sliced, green and white parts

1/2  cup red onion diced

5 cloves garlic minced

1 pound ground pork

1 teaspoon fresh grated ginger

1 8-oz. can water chestnuts chopped

1 tablespoon Frank’s hot sauce

14 ounce bag coleslaw mix

3 tablespoons coconut aminos

1 tablespoon rice wine vinegar

1/8 - 1/4 teaspoon white pepper or black pepper

salt to taste

Garnish with:  green onion cut on the bias; used 1 for each bowl/serving

Creamy Chili Sauce

 1/4 cup mayonnaise

 1-2 tablespoons sriracha or hot sauce

 salt to taste

Instructions

• Heat sesame oil in a large skillet and place over medium heat.
• Add white parts of green onions, diced red onion, and garlic and saute, stirring frequently, until the red onion begins to soften, about 5 minutes.
• Add ground pork, grated ginger, water chestnuts and 1 hot sauce and cook until pork is browned, broken up and cooked through - about 7-10 minutes.
• Add coleslaw mix, coconut aminos, rice wine vinegar, pepper and salt, to taste, and stir until well combined. Cook, stirring regularly, until cabbage is tender, about 5 minutes.
• Meanwhile, in a small bowl whisk together 1/4 cup mayonnaise and 1-2 tablespoons compliant hot sauce.   Place in one corner of a plastic sandwich bag.  Snip off the corner of the sandwich bag  when ready to drizzle when plating.
• To plate: Divide mixture up into 2 plates.  Drizzle with Hot Chili Pepper mayo and garnish with green onions. 

Recipe source:  https://40aprons.com/whole30-egg-roll-bowl-paleo/                 

Basic Mayo

• 1.25 cup of avocado oil
• 1 large egg – left out/at room temperature for 1 hour prior to using
• .5 t dry mustard
• ½ t salt
• Juice of ½ of lemon

Place ¼ cup of avocado oil, egg and dry ingredients into a blender and mix thoroughly.  While blender is still running; drizzle in the remaining cup of oil.  After mixture has thickened/emulsified, add the lemon juice and  blend on low to incorporate.   Ready for use.  Will keep in fridge up to 1 week.