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Umami

Josh’s Recipes

Egg Roll Bowls

2 servings

분량

-

총 시간

재료

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

방향

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.

노트

From Skinnytaste: Fast and Slow

영양 정보

1회 제공량

1 1/2 cups

칼로리

347

지방 전체

23 g

포화 지방

8 g

불포화 지방

-

트랜스 지방

-

콜레스테롤

72 mg

나트륨

987 mg

탄수화물 전체

14 g

식이섬유

-

총 당류

5 g

단백질

22 g

2 servings

분량

-

총 시간
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