I came across a recipe like this one a few years ago when I was trying to lose weight by eating low carb. It was an abysmal failure, not this recipe, it’s phenomenal, but me, carb loving girl trying to eat low carb was a disaster!
If you are a regular visitor to Nature Way you know I am a carb loving, dough eating, bread is the staff of life kinda girl! Go on, go and check out all the posts I have filed under Rolling in the Dough, LOL. The fact that I actually have a category named Rolling in the Dough should tell you something.
Well my low carb days are behind me. I actually found a much better way to lose weight while still enjoying all the carb loaded foods I love. If you are interested in my weight loss journey and want to know more about how I lost 40 pounds in a year and kept it off, you can read all about it here.
I must admit, this is one recipe that I still make even though I no longer follow a low carb regimen, it’s that good!! The original recipe had fewer veggies, but I love veggies so I packed in extras. It has all the wonderful flavors of an egg roll but without all the work of making an actual egg roll. Plus it’s a healthy meal that’s quick and easy to make.
Buddha bowls, rice bowls, noodle bowls, quinoa bowls, burrito bowls; bowls of all sorts are having a moment. They are all the rage right now and why not, they taste great and they are easy to prepare but without all the hard work. You can make them with flavorful healthy ingredients that come together quickly. They can easily be customized to suit your tastes and use up whatever you have in the fridge. That makes this a winner of a recipe in my book!
All right, let’s get cooking already!!!
Start by prepping all the ingredients. Chop the onion and set aside.
Slice the cabbage and set aside.
Slice up and separate the green part from the white part of a bunch of green onions and set aside.
Chop remaining veggies into bite sized pieces. Set aside.
In a small bowl combine Soy sauce, vinegar, ginger, salt, pepper and chili oil, set aside.
Once you start cooking, this meal comes together quickly. It’s important to have all the ingredients ready to go when you start cooking.
Start by heating sesame oil in a large pot over medium heat, add sliced mushrooms, chopped onion and the white parts of the green onions, (reserve green part for garnishing). Cook until mushrooms release their liquid and onions are soft and translucent.
Add ground pork to the mushroom/onion mixture in the pan.
Brown the meat, breaking up the meat as it cooks.
Once pork is cooked through, add minced garlic and cook until fragrant, about 1 minute.
Add cabbage to the pan a handful at a time. As it cooks down, add more, a handful at a time, until it all fits in the pan.
Pour in sauce, stir well to combine all the ingredients.
Cook until cabbage is soft, about 10-15 minutes and most of the liquid has evaporated and everything has cooked down. Lower heat slightly if cabbage starts to brown.
Stir in snow peas and sliced red bell pepper, and stir well to combine.
Add bean sprouts and stir to combine.
Cook an additional 1-2 minutes just to heat them but keep them crisp tender.
Serve topped with reserved green onions, a sprinkle of sesame seeds and a few wonton strips if desired.
TIP: You can find wonton strips in the salad dressing isle at the grocery store. I typically find them on the shelves next to the salad croutons.
More veggies can be added to this recipe, some great additions would be broccoli, sliced zucchini, sliced carrots, sliced celery or asparagus. Check the veggie drawer in your fridge and toss in whatever looks good.
If you aren’t concerned about the carb content, this meal is delicious served over a bed of white rice or noodles.
Nom, nom, nom. Not only is this a healthy meal, it’s also off the charts delicious!!! Give this one a try, you won’t be disappointed, I promise!
Eggroll in a Bowl
Ingredients
- 2 tbsp sesme oil
- ½ onion, chopped
- 1 lb ground pork
- 4-5 cloves garlic, minced
- 1 head green cabbage, thinly sliced
- ¼ cup soy sauce
- 1 tbsp vinegar
- 1 tsp ground ginger
- 1 tsp salt
- ½ tsp pepper
- 1 tsp asian chili oil
- 2 cups bean sprouts
- ½ red bellpepper, sliced
- 3 oz snap peas
- 4 oz mushrooms, sliced
- 1 bunch green onions, sliced, green & white parts separated
- sesame seeds, optional
- wonton strips, optional
Instructions
- Heat sesame oil in a large pot over medium heat, add chopped onion, sliced mushrooms and the white parts of the green onions, (reserve green part for garnishing) and cook until mushrooms release thier liquid and onions are soft and translucent.
- In a small bowl combine Soy sauce, vinegar, ginger, salt, pepper and chili sauce, set aside.
- Add pork to the mushrooms and onions. Brown the meat, breaking up the meat as it cooks.
- Add minced garlic and cook until fragrant, about 1 minute.
- Add cabbage to the pot and pour in sauce, stir well to combine all the ingredients.
- Cook until cabbage is soft, about 15-20 minutes and most of the liquid has evaporated and everything has cooked down.
- Stir in bean sprouts, snow peas and red bellpepper strips; stir well to combine.
- Cook an additional 1-2 minutes just to heat them but keep them crisp tender.
- Serve topped with reserved green onions.
- Top with a sprinkle of sesame seeds or wonton strips to serve
Did You Make This?
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