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Umami

Josh’s Recipes

Egg Roll Bowls

2 servings

porciones

-

tiempo total

Ingredientes

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

Instrucciones

Set a large nonstick skillet or wok over medium-high heat. Add the pork and I tablespoon of the soy sauce and cook, using a wooden spoon to break the meat into small pieces as it browns, about 3 minutes. Add the onion, garlic, and ginger and cook, stirring, until the vegetables are soft, 2 to 3 minutes. Add the cabbage, bok choy, carrots, and mush- rooms. Pour in the remaining 2 tablespoons soy sauce, the rice wine, and sesame oil. Cook, stirring occasionally, until the cabbage and bok choy are wilted but still crunchy, 3 to 4 minutes. Serve hot, garnished with the scallions.

Notas

From Skinnytaste: Fast and Slow

Nutrición

Tamaño de la Porción

1 1/2 cups

Calorías

347

Grasa Total

23 g

Grasa Saturada

8 g

Grasa No Saturada

-

Grasa Trans

-

Colesterol

72 mg

Sodio

987 mg

Carbohidratos Totales

14 g

Fibra Dietética

-

Azúcares Totales

5 g

Proteína

22 g

2 servings

porciones

-

tiempo total
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