SUNDAY SUPPER – EGG ROLL BOWLS

Ingredients

  • 7 ounces ground pork (Feel free to sub ground chicken like I did or 93% lean ground turkey.)
  • 3 tablespoons reduced-sodium soy sauce
  • ½ small onion, chopped
  • 2 garlic cloves, minced
  • ½-1 teaspoon grated fresh ginger (depending on your ginger love)
  • 2½ cups finely sliced napa or green cabbage
  • 2 cups finely sliced baby bok choy
  • ½ cup shredded carrots
  • 2½ ounces sliced shiitake mushrooms
  • 1 tablespoon Chinese rice wine or dry sherry
  • ½ teaspoon toasted sesame oil
  • 1-2 medium scallions, sliced, for garnish
  • 2 tablespoons chopped peanuts (optional)

Instructions

  1. 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.
  2. Add the onion, garlic, and ginger and cook stirring, until the vegetables are soft, 2 to 3 minutes.
  3. Add the cabbage, bok choy, carrots, and mushrooms. Pour in the remaining 2 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 and peanuts (if using).

http://domesticate-me.com/egg-roll-bowls/

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