People Finder
Egg Roll in a Bowl
This healthy version of an egg roll isn't deep fried, but hits many of the same flavor palettes.
The key to this recipe is a bagged cole slaw mix, so you can skip the endless veggie chopping. Great for an easy, weeknight dinner (or leftover, as breakfast). Chinese take-out craving met.
1 tablespoon olive oil
1 pound ground pork
Kosher salt
Freshly ground pepper
1 large shallot, sliced thin
1 10-ounce bag cole slaw mix (I use an H-E-B mix called Power Slaw with broccoli, kohlrabi, brussels sprouts, red cabbage, carrots, and kale)
1-inch piece fresh ginger, grated
2 cloves garlic, grated
3 tablespoons low-sodium soy sauce
2 teaspoons sesame oil
2 green onions, sliced, plus more for garnish
Toasted sesame seeds for garnish
Warm the olive oil in a heavy skillet over medium heat. Add the ground pork and break it into small pieces with a wooden spoon. Season with salt and pepper and cook, stirring occasionally, until the pork is cooked through and beginning to brown. Add the shallot, cole slaw mix, ginger, garlic, soy sauce, sesame oil, and green onions, and cook until the vegetables are soft, stirring often. Serve topped with extra green onions and sesame seeds.
Click here for a printer-friendly version of this recipeTo leave a comment, please log in or create an account with The Buzz Magazines, Disqus, Facebook, or Twitter. Or you may post as a guest.
