Egg Roll Bowls 2.000

Deb Lindsey for The Washington Post

Dec 31, 2016

Here, the textures and flavors you might find inside an egg roll fill dinner bowls instead.

You can save some prep time by picking up shredded carrots and sliced mushrooms from the supermarket salad bar.


Servings:
2 - 3

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2-3 servings

Ingredients
  • 7 ounces ground pork (may substitute lean ground chicken)
  • 2 tablespoons low-sodium soy sauce
  • 1/2 small onion, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon peeled, freshly grated ginger root
  • 3 cups packed, thinly sliced napa or green cabbage (from less than 1/2 head)
  • 2 cups thinly sliced baby bok choy (from 2 pieces)
  • 1/2 cup loosely packed shredded carrots
  • 2 1/2 ounces stemmed, sliced shiitake mushrooms (may substitute mushrooms of your choice)
  • 1 1/2 teaspoons mirin or dry sherry
  • 1/2 teaspoon toasted sesame oil
  • 1 scallion, sliced on the diagonal, for garnish

Directions

Heat a wok or large saute pan over medium-high heat. Add the pork and half the soy sauce; stir-fry for about 3 minutes, breaking up the meat.

Add the onion, garlic and ginger; stir-fry for about 3 minutes.

Add the cabbage, bok choy, carrots and mushrooms, then the mirin or sherry, the remaining tablespoon of soy sauce and the toasted sesame oil; stir-fry for 3 to 4 minutes or until the cabbage and bok choy have wilted a bit yet still retain some texture.

Divide among wide, shallow bowls. Sprinkle each portion with scallion slices. Serve right away.

Rate it

Recipe Source

Adapted from “Skinnytaste Fast and Slow: Knockout Quick-Fix and Slow Cooker Recipes,” by Gina Homolka with Heather K. Jones (Clarkson Potter, 2016).

Tested by Bonnie S. Benwick.

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