Egg Roll Bowls
Total Time
25 minutes
Prep Time
15 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(3)
Ingredients
2 servings
- 7 ounces ground pork (Feel free to sub ground chicken like I did or 93% lean ground turkey.)
- 3 tablespoons reduced-sodium soy sauce
- ½ small onion (chopped)
- 2 garlic cloves (minced)
- ½-1 teaspoon grated fresh ginger (depending on your ginger love)
- 2½ cups finely sliced napa or green cabbage
- 2 cups finely sliced baby bok choy
- ½ cup shredded carrots
- 2½ ounces sliced shiitake mushrooms
- 1 tablespoon Chinese rice wine or dry sherry
- ½ teaspoon toasted sesame oil
- 1-2 medium scallions (sliced, for garnish)
- 2 tablespoons chopped peanuts (optional)
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Preparation
Step 1
Set a large nonstick skillet or wok over medium-high heat. Add the pork and 1 tablespoon of the soy sauce and cook, using a wooden spoon to break the meat into small pieces as it browns, about 3 minutes.
Step 2
Add the onion, garlic, and ginger and cook stirring, until the vegetables are soft, 2 to 3 minutes.
Step 3
Add the cabbage, bok choy, carrots, and mushrooms. Pour in the remaining 2 tablespoons soy sauce, the rice wine, and sesame oil. Cook, stirring occasionally, until the cabbage and bok choy are wilted but still crunchy, 3 to 4 minutes. Serve hot, garnished with scallions and peanuts (if using).
Step 4
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