It is very yummy
EGGROLL IN A BOWL (S)
Same great taste you get in an eggroll, minus the deep fried wrapper! Unbelievably easy to make, SUPER quick, and extremely budget friendly! You'll find the recipe below.
(Makes 4 Servings)
Ingredients:
2 teaspoons sesame oil (or oil of your choice if you don’t have sesame, but the sesame really makes the dish!)
1 lb. ground pork (not sausage) or ground beef (I prefer pork, but either keep it S) - and if you sub ground turkey or chicken, make sure it's not leaner than 97% or it'll be very dry, but it's definitely not the best choice either way (see FP/E options below)
6 cups finely sliced cabbage (about 1 medium head)
1 cup shredded carrots (4g carbs per 1/4 cup serving so fine for this S meal)
1 medium onion, chopped
3 cloves garlic, finely chopped or minced
1 teaspoon ground ginger/ginger powder (if you choose fresh ginger for this recipe, you'll need to use quite a bit and be sure it's grated/minced very fine; I love fresh, but ground really works better in this recipe)
¼ cup coconut aminos (which is a soy sauce alternative) or you can use soy sauce/Bragg's Aminos (I personally avoid soy)
Salt and black (or white) pepper to taste
Optional: 2-3 green onion stalks, finely chopped
Optional: 1/4 tsp red pepper flakes adds a nice kick!
Brown the ground pork (or beef) in large frying pan (I prefer stainless steel for this meal) until fully cooked. Turn heat to medium-high and add chopped onion (not the green onions yet) and sesame oil, increase heat to lightly brown the onions. In a small bowl, mix together the garlic, ginger and coconut aminos and add to pan, and then immediately add the sliced cabbage and stir. Cook for a few minutes, stirring often, so that it doesn't burn and so all cabbage slightly wilts and reduces in size. Then add shredded carrots and cook for another few minutes. Turn off heat, add chopped green onions, salt and black pepper to taste, stir one last time and serve warm. Same great taste you’ll get in an eggroll, minus the deep fried wrapper, so MUCH healthier!
Some gals cut a few minutes off of prep time by purchasing bagged coleslaw cabbage/carrots, but I prefer to buy organic and cut it fresh since you get more vitamins and nutrients that way and it only takes a few minutes with a large knife. If you buy bagged, make sure there aren't too many carrots, if using in an S setting.
To make it E:
Use extra lean meat instead (ground turkey, or skinless chicken breast - ground, chopped, or shredded) and because of the lack of juiciness (fat) from the meat, add 1/4 cup of fat-free chicken stock (or water). You may want to also add a bit more of the aminos and ginger, and feel free to add extra carrots too! Serve over brown rice.
To make it FP:
Use extra lean meat instead (ground turkey, or skinless chicken breast - ground, chopped, or shredded) and because of the lack of juiciness (fat) from the meat, add 1/4 cup of fat-free chicken stock (or water). You may want to also add a bit more of the aminos and ginger.
However, with the above said, it's by far best as S using ground pork (not sausage!) or ground beef.