Egg Roll Bowls

• porcje: 2 servings

Składniki

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

Wskazówki

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.

Notatki

From Skinnytaste: Fast and Slow

Wartości Odżywcze

• Wielkość Porcji: 1 1/2 cups
• Kalorie: 347
• Tłuszcz Całkowity: 23 g
• Tłuszcz Nasycony: 8 g
• Cholesterol: 72 mg
• Sód: 987 mg
• Węglowodany Całkowite: 14 g
• Cukry Całkowite: 5 g
• Białko: 22 g