EGG ROLL IN A BOWL
There are a lot of recipes out there for Eggroll in a Bowl, but this is my version. Great flavor, lots of veggies, and a blend of proteins to keep things interesting. I use coconut aminos which taste exactly like soy sauce but without the soy and gluten.
1 lb breakfast style pork sausage
1 lb ground chicken or turkey
1 T toasted sesame oil (dark)
2–3 cloves garlic, pressed
1 T grated ginger
1 14oz package cole slaw with carrots
4 oz shredded red cabbage
6 green onions
6–8 oz shitake mushrooms
1 head broccoli, chopped into smaller pieces
1/8 C chopped cilantro
1/3 C chopped cashews
1 T Siracha (or to taste)
1.5 t Redboat fish sauce
4 T Coconut aminos
1.5 T. rice vinegar
white pepper to taste
Cook the sausage, ground chicken, garlic and sesame oil in a large frying pan or pot until meat is cooked through.
(I use fresh made pork sausage from the deli but if that’s not available, you could use ground pork as well).
Add the ginger, coleslaw, shredded cabbage, green onions, mushrooms and broccoli and cook until veggies are tender.
Add chopped cilantro and cashews and stir.
Combine the Siracha, fish sauce, coconut aminos and rice vinegar and blend. Add to pork and veggies and stir. Finish with salt and white pepper to taste.
Tastes even better the second day! Serve in a bowl and garnish with more chopped cilantro.
You can use all chicken or all pork depending on your tastes. This recipe also makes a lot so there are plenty of leftovers!