Eggroll in a Bowl, THM Recipe

I tried this recipe about a year ago, the exact way it’s written except for the addition of meat. I wasn’t thrilled with it, until a friend said she subbed out the cabbage with broccoli slaw mix. I tried it again, and sweet success. Even the hubby, who is choosy *tongue firmly lodged in cheek* liked it well enough for one bowlful.

So, here we have the original version, with my tweaks following. I’m still waiting to hear if my version makes an E meal or an S.

Original Eggroll In a Bowl found here on Big Taste, Trim Waist blog, complete with THM meal designations.

  • 2 teaspoons sesame oil (or oil of your choice if you don’t have sesame, but the sesame really makes the dish!)
  • 1 lb. ground pork or beef (S) or lean ground turkey (E or FP)
  • 6 cups finely sliced cabbage (about 1 medium head)
  • 1 cup shredded carrots (4g carbs per ¼ cup serving so fine for this S meal)
  • 1 medium onion
  • chopped 3 cloves garlic
  • finely chopped or minced 1 teaspoon ground ginger/ginger powder
  • (if you choose fresh ginger for this recipe, you’ll need to use quite a bit and be sure it’s grated/minced very fine; I love fresh, but ground really works better in this recipe)
  • ¼ cup coconut aminos (soy sauce alternative) or Bragg’s Amino
  • Salt and black pepper to taste
  • Chicken Broth
  • Optional: 2-3 green onion stalks, finely chopped
  • Optional: ¼ tsp red pepper flakes adds a nice kick!
Instructions
  1. Brown the ground pork (or beef) in large frying pan until fully cooked.
  2. Turn heat to medium-high and add chopped onion (not the green onions yet) and sesame oil, increase heat to lightly brown the onions.
  3. In a small bowl, mix together the garlic, ginger and aminos and add to pan, and then immediately add the sliced cabbage and stir.
  4. Cook for a few minutes, stirring often, so that it doesn’t burn and so all cabbage slightly wilts and reduces in size.
  5. Then add shredded carrots and cook for another few minutes.
  6. Turn off heat, add chopped green onions, salt and black pepper to taste, stir one last time and serve warm.
  7. Same great taste you’ll get in an eggroll, minus the deep fried wrapper, so MUCH healthier!

My version tweaks:

1 bag broccoli slaw instead of cabbage/carrots
1/2 c sliced red onion
3 mini bell peppers, sliced
1 bunch thin asparagus, top 3 inches cut into 1 in pieces

1 lb diced, cooked chicken for the meat (cooked in crock pot with a bit of organic broth and some butter)

I’ll disagree about the ginger, i used fresh and it’s very good 😉 According to the Fresh Taste blog, my version can be either an E or a Fuel Pull. I’m not eating it over any rice or quinoa. Enjoy whichever version you make!

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