Egg Roll in a Bowl- S, E, or FP
Recipe type: Dinner
- 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 or beef (S) or lean ground turkey (E or FP)
- 6 cups finely sliced cabbage (about 1 medium head)
- 1 cup shredded carrots (4g carbs per ¼ 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 (soy sauce alternative) or Bragg's Amino
- Salt and black pepper to taste
- Chicken Broth
- Optional: 2-3 green onion stalks, finely chopped
- Optional: ¼ tsp red pepper flakes adds a nice kick!
- Brown the ground pork (or beef) in large frying pan 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 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!
To make it E: Use extra lean meat instead (like 99% lean ground turkey, or skinless chicken breast - ground, chopped, or shredded) and because of the lack of juiciness (fat) from the meat, add ¼ cup of fat-free chicken stock (or water). To make it E: 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 (like 99% lean ground turkey, or skinless chicken breast - ground, chopped, or shredded) and because of the lack of juiciness (fat) from the meat, add ¼ 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. ENJOY!