Egg Roll In A Bowl

First thing you’ll need to do is prep your vegetables, I always like to prep my veggies and ingredients to make the cooking process go by smoothly. Finely dice the onions, shred the carrots on the large shred on the grater (Shred too fine and you’ll have soggy carrots), shred the cabbage into 1/4 inch slices, grate the ginger if using fresh root, chop the garlic & slice the green onions (is using them).

I would at this point make the sauce to have that done and out of the way. Mix soy sauce, vinegar, salt and pepper in a bowl.

In a large saute pan or wok, heat olive oil over medium heat and add the onions. Cook onions for 2 minutes, add in the ground meat and saute till meat starts to brown, about 3-4 minutes.

Add the shredded carrots, mushrooms (if using), garlic and ginger, saute for about two minutes, making sure to mix the carrots into the meat.

Pour chicken broth to the mixture and scrape off anything that may has stuck to the bottom of your pan.

Add cabbage and pour the sauce into the pan, mix and cover with a lid. Reduce heat to a medium-lo and cook for 15-30 minutes, or until cabbage is at your desired tenderness. Cabbage should be soft yet have a nice crunch.

Just before serving add toasted sesame oil, top with green onions (optional) and sesame seeds. Serve over perfect white rice, brown rice, cauliflower rice or just eat “plain” as is.

Ingredients

• 2 tablespoons olive oil

• 1 lb ground chicken, turkey, beef or pork, it is YOUR choice

• 1 1/2 cups white onion

• 1 cup carrots, shredded large

• 1 package mushroom medley, (optional)

• 1/2 tsp ginger paste, or minced ginger

• 3-6 cloves garlic, crushed

• 1/4 cup chicken broth

• 1 head cabbage, 5 cups fresh shredded cabbage, cut into 1/4 inch shreds

• 2 tablespoons soy sauce or coconut oil for a gluten free option

• 2 teaspoons rice wine vinegar

• 1/2 teaspoon salt

• 1/4 teaspoon pepper, to taste

• 1 teaspoon toasted sesame oil

• Toasted sesame seeds

• Green onions, optional