Egg Roll Bowl - Sponsored by Nordic Ware Factory Store

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner and lower in calories.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier and can be used for sautéing.

cabbage

🥗Healthier: bok choy

💰Cheaper: green cabbage

Bok choy adds a different texture but is similar in flavor.

Heat 1 tablespoon of peanut or canola oil in a pan.

Add 1/2 cup of chopped mushrooms and 1/2 cup of chopped carrots to the pan and sauté until softened.

Add 1 1/2 teaspoons of ground ginger and stir in 1-2 chopped green onions, cooking briefly to soften the garlic flavor.

Stir in 1 teaspoon of chili garlic paste for heat, adjusting the amount to preference.

Add 3 cups of fully cooked white rice (or brown rice for more fiber) to the pan, along with 1/2 teaspoon of sesame oil, and stir to combine.

Let the rice mixture cook while preparing the pork and cabbage mixture.

In a separate pan, cook 1 pound of ground pork until crispy.

Add a bag of coleslaw mix (cabbage and carrots) to the pork and cook for 2-3 minutes, allowing it to wilt but remain crunchy if desired.

Add more ground ginger to the pork and cabbage mixture for flavor.

Season the mixture with soy sauce and black pepper to taste, cooking until heated through.

To serve, place the rice in the bottom of a bowl or plate, then top with the pork and cabbage mixture.

Finish with fresh green onions, toasted sesame seeds, wonton strips for crunch, and drizzle with spicy kalbi sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens