Deconstructed Egg Roll Bowl
Updated: Dec 13, 2022
Are you constantly looking for easy ways to prepare a dinner? ME TOO! This is a simple recipe adapted from Skinny Taste. After chopping and cutting the vegetables(this is the hardest part), everything gets cooked in one pan! Be for warned—this will seem like a lot of vegetables but they will cook down! It’s low carb if you need that, if not, feel free to add some beans or rice to the bottom of your bowl or even a side of Pita/Naan bread.
Okay, here we go:
1 pound of ground pork
3 tbsp liquid aminos (or soy sauce)
1/2 onion, chopped
4 cloves of garlic, minced
1 tbsp of grated fresh ginger
2.5 cups green cabbage, sliced (nappa cabbage is preferred but can be hard to find - I have even used Red cabbage).
2 cups finely chopped bok choy (I used the whole bok choy if small -sometimes this is also hard to find so I have used Kale!)
1/2 cup shredded carrots
2.5 ounces of sliced shiitake mushrooms (I also have used cremini mushrooms when that’s what I had)
1/2 tbsp of Mirin or Chinese Rice Wine Vinegar
1.5 tsp toasted sesame oil
1 medium scallion (I have not actually added the scallion but the original recipe calls for it)
Using a large skillet/wok. (I use a cast iron pan), turn the heat on medium to high. Add the pork and 1 tbsp of the liquid aminos. As the meat is cooking, break it up into small pieces. Cook until the meat is brown about 5 min.
Add onion, garlic, and ginger. Cook for about 2-3 minutes until the onions get soft.
Add the cabbage, bok choy, carrots, and mushrooms. Add the remaining 2 tbsp of liquid aminos, mirin, and sesame oil.
Stirring every so often, cook until the cabbage and bok choy are wilted but still crunchy, about 3-5 minutes.