Egg Roll in a Bowl

 


INGREDIENTS

  • 1 lb (16 ounces) ground pork or beef
  • 1 teaspoon minced garlic
  • 14 ounces shredded cabbage or coleslaw mix
  • 1/4 cup low-sodium soy sauce (or liquid aminos)
  • 1 teaspoon ground ginger or fresh minced
  • 2 teaspoons sriracha
  • 1 whole egg
  • 1 tablespoon sesame oil
  • 2 tablespoons sliced green onions
  • 1/2 c. salad shrimp toss in last (optional) my egg rolls have shrimp lol!!

INSTRUCTIONS

In a large skillet, brown the pork or beef until no longer pink. Drain the meat if it's really wet. Add the garlic and sautee for 30 seconds. Add the cabbage/coleslaw, soy sauce, ginger, and sautee until desired tenderness. You can add a little water if you need more liquid to sautee the coleslaw down.

Make a well in the center of the skillet and add the egg. Scramble until done over low heat.

Stir in sriracha. Drizzle with sesame oil and sprinkle with green onions and shrimp. Add additional soy sauce and sriracha if desired.








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