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Egg Roll Bowls by Skinnytaste
Servings: 2
  • 7 ounces ground pork
  • 3 Tablespoons reduced-sodium soy sauce
  • ½ small onion, chopped
  • 2 garlic cloves, minced
  • ½ teaspoon grated fresh ginger
  • 2½ cups finely sliced napa or green cabbage
  • 2 cups finely sliced baby bok choy
  • ½ cup shredded carrots
  • 2½ ounces sliced shiitake mushrooms
  • ½ Tablespoon Chinese rice wine or dry sherry
  • ½ teaspoon toasted sesame oil
  • 1 medium scallion, sliced, for garnish
  1. Set a large nonstick skillet or wok over medium-high heat.
  2. Add the pork and 1 Tablespoon of the soy sauce and cook, using a wooden spoon to break the meat into small pieces as it browns, about 3 minutes.
  3. Add the onion, garlic, and ginger and cook, stirring, until the vegetables are soft, 2 to 3 minutes.
  4. Add the cabbage and bok choy, carrots, and mushrooms. Pour in the remaining 2 Tablespoons soy sauce, the rice wine, and sesame oil. Cook, stirring occasionally, until the cabbage and book choy are wilted but still crunchy, 3 to 4 minutes. Serve hot, garnished with scallions.
  • 1½ cups = 1 serving