Description
Ingredients
Units
Scale
Protein
-
- 7 ounces ground pork
Condiments
-
- 3 tablespoons reduced-sodium soy sauce*
- 1/2 teaspoon Chinese rice wine or dry sherry
- 1/2 teaspoon toasted sesame oil
Vegetables
- 1/2 small onion, chopped
- 2 garlic cloves, minced
- 1/2 teaspoon grated fresh ginger
- 2 1/2 cups finely sliced napa or green cabbage
- 2 cups finely sliced baby bok choy
- 1/2 cup shredded carrots
- 2 1/2 ounces sliced shiitake mushrooms
- 1 medium scallion, sliced
Instructions
- Prepare the skillet: Set a large nonstick skillet or wok over medium-high heat to heat up.
- Cook the pork: Add the pork and 1 tablespoon of the soy sauce into the skillet. Cook while breaking the meat into small pieces using a wooden spoon until browned, about 3 minutes.
- Sauté aromatics: Stir in the chopped onion, minced garlic, and grated fresh ginger. Continue cooking until the vegetables soften, approximately 2 to 3 minutes.
- Add vegetables: Mix in the cabbage, bok choy, carrots, and mushrooms. Stir everything well to combine with the pork.
- Add seasonings: Pour in the remaining 2 1/2 tablespoons of soy sauce, Chinese rice wine (or dry sherry), and toasted sesame oil.
- Finish cooking: Continue stirring occasionally and cook until the cabbage and bok choy are wilted, yet still crunchy. This should take about 3 to 4 minutes.
- Serve: Remove the skillet from heat and serve the dish hot, garnished with sliced scallions.
Notes
- I used coconut aminos instead of soy sauce as a substitution.
- This Egg Roll Bowl Recipe is an appetizer favorite made into a good-for-you meal!
