Egg Roll in a Bowl
This low-carb Asian-inspired dish comes together in less than 30 minutes in one easy skillet!
Servings: 4 servings
Calories: 358
Equipment
Ingredients
- 1 pound ground pork or chicken
- ½ onion chopped
- 4 cloves garlic minced
- 2 teaspoons grated fresh ginger
- 1 cup mushrooms coarsely chopped
- 3-4 cups shredded cabbage red, green, or mixed*
- 1 cup shredded carrots
- 3 Tablespoons soy sauce low sodium
- 1 teaspoon toasted sesame oil or to taste
- ½ cup chopped fresh chives divided (or green part of green onions)
- fresh cilantro for garnish
- sesame seeds for garnish, optional
Instructions
- In a large skillet on medium high heat, brown pork with onion until no pink remains. Use meat chopper or wooden spoon to break up meat while it cooks. Drain fat.
- Add garlic, ginger, mushrooms, cabbage*, carrots, soy sauce, sesame oil, and about ¼ cup of chives. Cook 5 minutes, or until cabbage is cooked through.
- Garnish with remaining chives, cilantro, and sesame seeds if using, and serve.
Notes
* To save time, you may use a coleslaw mix which cooks quicker. In step 2, add all ingredients except coleslaw mix, and cook 2 minutes. Then add coleslaw mix and cook 3 minutes, or until cabbage is cooked through.
- Add sriracha or hot sauce to taste.
- Refrigerate leftovers up to 4 days, or freeze for 1 month.
- Reheat in the microwave or stovetop on low.
Nutrition
Calories: 358 | Carbohydrates: 10g | Protein: 22g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 82mg | Sodium: 530mg | Potassium: 687mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5624IU | Vitamin C: 27mg | Calcium: 65mg | Iron: 2mg