Ever want some healthy, quick and delicious asian inspired meals to make at home???
Well this egg roll in a bowl is fantastic!!!
You can eat it as is, or serve it over rice.
We made it along side a tofu & veggies stir-fry with brown rice noodles so we would have leftovers of each to enjoy this week.
Yum!!!
Hope you enjoy it as much as our entire family did!
Happy Cooking!
Sarah
Egg Roll in a Bowl
1 pound ground pork
1 – 16-ounce bag coleslaw mix (shredded carrots and cabbage)5 cloves garlic, minced
1 teaspoon ginger, minced
⅓ cup soy sauce
2 tablespoons sesame oil
In a small bowl, combine the garlic, ginger, soy sauce and sesame oil. Set aside.
In a large skillet, brown the pork over medium-high heat.
Add the shredded cabbage and carrots, and stir to combine.
Add the sauce mixture to the meat and veggies. Stir and cook for about 3 to 5 minutes, until the cabbage has just begun to wilt but is still crunchy.
Serve over rice, garnished with green onions if desired.
In a large skillet, brown the pork over medium-high heat.
Add the shredded cabbage and carrots, and stir to combine.
Add the sauce mixture to the meat and veggies. Stir and cook for about 3 to 5 minutes, until the cabbage has just begun to wilt but is still crunchy.
Serve over rice, garnished with green onions if desired.
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