Umami
Umami

Josh’s Recipes

Egg Roll Bowls

2 servings

分量

-

総時間

材料

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

手順

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.

メモ

From Skinnytaste: Fast and Slow

栄養

サービングサイズ

1 1/2 cups

カロリー

347

脂肪総量

23 g

飽和脂肪

8 g

不飽和脂肪

-

トランス脂肪

-

コレステロール

72 mg

ナトリウム

987 mg

炭水化物総量

14 g

食物繊維

-

糖質総量

5 g

タンパク質

22 g

2 servings

分量

-

総時間
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