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Egg Roll Bowls

5 from 5 reviews

Ingredients

Scale
  • 7 ounces ground pork
  • 3 tablespoons reduced-sodium soy sauce*
  • 1/2 small onion, chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon grated fresh ginger
  • 2 1/2 cups finely sliced napa or green cabbage
  • 2 cups finely sliced baby bok choy
  • 1/2 cup shredded carrots
  • 2 1/2 ounces sliced shiitake mushrooms
  • 1/2 teaspoon Chinese rice wine or dry sherry
  • 1/2 teaspoon toasted sesame oil
  • 1 medium scallions, sliced

Instructions

  • 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.
  • Add the onion, garlic, and ginger and cook, stirring, until the vegetables are soft, 2 to 3 minutes. Add the cabbage, bok choy, carrots, and mushrooms.
  • Pour in the remaining 2 ½ 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.

Notes

*I used coconut aminos instead of soy sauce.

Nutrition

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