Egg Roll Bowls

• Meat

  • 7 oz Ground pork

• Produce

  • 2 cups Baby bok choy
  • 1/2 cup Carrots
  • 2 Garlic cloves
  • 1/2 tsp Ginger, fresh
  • 2 1/2 cups Napa or green cabbage
  • 1/2 Onion, small
  • 2 tbsp Peanuts
  • 1 Scallions, medium
  • 2 1/2 oz Shiitake mushrooms

• Condiments

  • 3 tbsp Soy sauce, reduced sodium

• Oils & Vinegars

  • 1/2 tsp Sesame oil, toasted

• Beer, Wine & Liquor

  • 1 tbsp Chinese rice wine or dry sherry

Found on domesticate-me.com

Ingredients

• 7 ounces ground pork (Feel free to sub ground chicken like I did or 93% lean ground turkey.)
• 3 tablespoons reduced-sodium soy sauce
• ½ small onion, chopped
• 2 garlic cloves, minced
• ½-1 teaspoon grated fresh ginger (depending on your ginger love)
• 2½ cups finely sliced napa or green cabbage
• 2 cups finely sliced baby bok choy
• ½ cup shredded carrots
• 2½ ounces sliced shiitake mushrooms
• 1 tablespoon Chinese rice wine or dry sherry
• ½ teaspoon toasted sesame oil
• 1-2 medium scallions, sliced, for garnish
• 2 tablespoons chopped peanuts (optional)

Directions

• Set a large nonstick skillet or wok over medium-high heat. Add the pork and 1 tablespoon of the soy sauce and cook, using a wooden spoon to break the meat into small pieces as it browns, about 3 minutes.
• Add the onion, garlic, and ginger and cook stirring, until the vegetables are soft, 2 to 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 to 4 minutes. Serve hot, garnished with scallions and peanuts (if using).