MI Coop Kitchen

Egg Roll Bowl

Great Lakes Energy Cooperative  
  • 8 ounces ground pork (ground turkey or chicken also works)
  • 3 tablespoons reduced sodium soy sauce, divided
  • 1/2 small onion, chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon grated ginger (or 1/8 teaspoon ground ginger)
  • 2-1/2 cups finely sliced cabbage
  • 2 cups finely sliced baby bok choy
  • 1/2 cup shredded carrots
  • 2-1/2 ounces sliced shiitake (or other) mushrooms
  • 1/2 tablespoon Chinese rice wine or dry sherry
  • 1/2 teaspoon toasted sesame oil
  • sliced scallion or green onion, for garnish (optional)
  • fried wonton strips, for garnish (optional)
Use a large non-stick skillet or wok over medium-high heat. Add the pork and 1 tablespoon of the soy sauce and cook, breaking up the meat into small pieces as it browns, about 3 minutes. Add the onion, garlic and ginger and cook, stirring, until vegetables are soft, 2-3 minutes. Add the cabbage, bok choy, carrots and mushrooms. Pour in remaining 2 tablespoons soy sauce, rice wine and sesame oil. Cook, stirring occasionally, until the cabbage and bok choy are wilted but still crunchy, 3-4 minutes. Garnish with scallions/green onions and serve hot.
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