Egg Roll Bowls
Just like it says, this recipe is an egg roll in a bowl - without the wonton skins. Full of good veggies and low carb, this is a favorite of ours. This dish is great as it is but don't hesitate to add water chestnuts, bean sprouts, mushrooms or whatever your heart desires.
Prep Time10 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: Chinese
Servings: 4
- 1 tablespoon vegetable oil
- 2 cloves garlic minced
- 1 tablespoon fresh ginger
- 1 pound ground pork
- 1 tablespoon sesame oil
- 1/2 onion thinly sliced
- 1 cup carrot largely grated
- 1/2 head cabbage, thinly sliced
- 1 cup celery sliced
- 1/4 cup soy sauce
- 1 tablespoon Sriracha
- 2 green onion thinly sliced
- 1 tablespoon sesame seeds, toasted
In a large skillet over medium heat, heat vegetable oil. Add garlic and ginger and cook until fragrant, 1 to 2 minutes. Add pork and cook until no longer pink.
Remove pork and set aside. Add sesame oil. Next add onion, carrot, celery, and cabbage. Stir fry 5 minutes or until slightly tender. Add soy sauce and Sriracha and cooked sausage and mix well till heated through.
Transfer to serving dish and garnish with sliced green onions and sesame seeds. Serve.