Egg roll in a bowl is the healthier, dinner version of the popular Chinese take-out appetizer. It's simply a stir-fry dish with pantry staples and a few fresh ingredients thrown together for a quick and easy weeknight meal. Easily customizable to fit any diet; choose any protein (beef, turkey, or veggie crumbles), omit or add vegetables of choice, and swap any noodle (or no noodle) to fit your carbohydrate requirements. Make sure you have all your ingredients prepped and ready to go. Since this is a stir-fry, everything will cook quite fast.
INGREDIENTS
1 lb ground pork
½ head cabbage, sliced thin
1 cup carrots, matchsticks or grated
1 bunch scallions, sliced and divided into white and green bits
8 oz can water chestnuts, diced or sliced
1 tbsp garlic, minced
1 tbsp ginger, grated
8 oz chinese noodles or linguini, cooked and drained
⅓ cup low sodium soy sauce
2 tbsp rice vinegar
2 tbsp toasted sesame oil
1 tbsp chili crisp, optional (I used Trader Joe’s)
DIRECTIONS
In a large nonstick skillet over medium-high heat, brown the ground pork. There should be enough fat from the pork, so there is no need for oil at this point. Once the pork is cooked through, add in the cabbage, carrots, light parts of the scallions, and water chestnuts. Cook until veggies have softened about 3-4 minutes. If the skillet seems dry, add in half of the sesame oil. Next in, the garlic and ginger. Cook until fragrant, about 30 seconds. Stir in the soy sauce, rice vinegar, sesame oil, and chili crisp before adding in the noodles and warming through. Taste for seasoning, adding more soy sauce, if needed. Garnish with scallion greens and serve.
WATCH HOW TO MAKE IT
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