Recipe: Egg Roll in a Bowl (no rice or wrappers, serves 2)

EGG ROLL BOWLS

"These egg roll bowls are a fun spin on the classic Chinese take-out favorite, without the egg roll wrapper. It's deconstructed roll in bowl form, loaded with everything you might find in an egg roll's filling. Although it may seem like a lot of vegetables once you start chopping, everything wilts and shrinks in size as it cooks. If you don't love pork, you can swap it with ground chicken or even shrimp. Have all your ingredients prepped and ready, and this dish will come together really fast."



7 oz. ground pork*
3 tablespoons reduced-sodium soy sauce, divided use**
1/2 small onion, chopped
2 garlic cloves, minced
1/2 teaspoon grated fresh ginger
2 1/2 cups finely sliced napa cabbage or green cabbage
2 cups finely sliced baby bok choy
1/2 cup shredded carrots
2 1/2 ounces dried shiitake mushrooms
1/2 tablespoon Chinese rice wine or dry sherry
1/2 teaspoon toasted sesame oil
1 medium scallion, sliced for garnish

Set a large nonstick skillet or wok over medium high heat. Add the pork and 1 tablespoon of the soy sauce. Cook, using a wooden spoon to break the meat into small pieces as it browns, about 3 minutes.

Add the onion, garlic, ginger, and cook, stirring until the vegetables are soft, 2-3 minutes.

Add the cabbage, bok choy, carrots, and mushrooms. Pour in the remaining 2 tablespoons soy sauce, the rice wine, and sesame oil.

Cook, stirring occasionally, until the cabbage and bok choy are wilted but still crunchy, 3-4 minutes.

Serve hot, garnished with scallions.

*If you don't love pork, you can swap it with ground chicken or even shrimp.
**Read the label to be sure this product is gluten-free.

Makes 2 servings (1 1/2 cups each)

Per serving: calories: 347, fat 23g, saturated fat: 8g, cholesterol: 72mg, carbohydrate: 14g, fiber: 4g, protein: 22g, sugars: 5g, sodium: 987mg

Used by permission to Recipelink.com from Clarkson Potter
Source: Skinnytaste Fast and Slow by Gina Homolka