Egg roll in a bowl: a family favorite!
Asian food! Who doesn’t love it? I personally do, there are usually lots of yummy vegetables added and it just taste so good! My problem? Soy. Most dishes are made with with it and I generally avoid. Not to mention the egg rolls? Quite delicious, but deep fried in inflammatory oils. Yuck. This egg roll in a bowl recipe tastes so good and the kids love it!
I was talking to my mom the other day and she mentioned this recipe that their farm nutritionist had sent to them. It sounded so good and I was game to try it! Upon looking at the recipe, I noticed that it was a Trim Healthy Mama recipe and upon further investigation I seen that the recipe was available online in several different places. I decided to go ahead and post it because it is super delicious and I want to share it with all of you. I have made just a few minor modifications such as increasing the amounts but other than that it is the same recipe.
Did I mention that the first time I made it my husband said…”Yum, what is that flavor? It is good!” Score! I love it when I hear that, I know it is a dish I can make again.
Here it is folks! Look it over and than go make it 🙂
Ingredients
- 2 tablespoons sesame seed oil
- 1 lb ground beef or turkey*
- 6 cups sliced cabbage
- 1 cup shredded carrots
- 1 medium onion
- 4 cloves chopped garlic
- 1 teaspoon ground ginger
- 1/3 cup coconut aminos
- salt and black pepper
Instructions
- Brown meat in large pan.
- Add chopped onions and sesame oil. Increase heat to brown onions.
- Mix together garlic, ginger and aminos in a small bowl, add to pan. Immediately add the cabbage.
- Cook for a few minutes, stirring often until cabbage is slightly wilted.
- Add carrots and cook for a few more minutes.
- Turn off heat, add salt and pepper. Stir and serve.
*please use grassfed or organic meat.
