Chicken Egg Roll Bowl

• 份量: 4 servings
• 准备时间: 10 minutes
• 总时间: 25 minutes

配料

olive oil spray

1 pound lean ground chicken

2 teaspoons garlic paste

2 teaspoons ginger paste

1 medium napa cabbage (sliced (about 4 generous cups)

1 bunch baby bok choy (3 to 4 small) sliced with leafy tops included)

1 small yellow onion (peeled, halved and sliced thin)

1 cup shredded carrot

4 ounces sliced shiitake mushrooms (stems being removed and discarded)

1/4 cup low-sodium tamari (or low-sodium soy sauce)

1 tablespoon shaoxing rice wine

1 teaspoon toasted sesame oil

2 teaspoons toasted sesame seeds

3 green onions (sliced)

1 pinch red pepper flakes (optional)

步骤

Spray a large wok or chefs pan with olive oil and preheat on high.

Once hot add in the chicken. Use a wooden spatula to break up the chicken into small crumbles and cook until no longer pink. About 6 to 8 minutes.

Add in the grated ginger and garlic, stir and cook 1 minute.

Then add in cabbage, bok choy, onion, carrot and mushrooms. Toss carefully to combine.

Pour in the tamari, rice wine, sesame oil and toasted sesame seeds. Toss frequently until the cabbage and bok choy start to wilt.

Immediately remove and garnish with green onions and more toasted sesame seeds.

营养

• 每份大小: 1 g
• 卡路里: 224 kcal
• 总脂肪: 11 g
• 饱和脂肪: 3 g
• 不饱和脂肪: 7 g
• 反式脂肪: 1 g
• 胆固醇: 98 mg
• 钠: 907 mg
• 总碳水化合物: 9 g
• 膳食纤维: 2 g
• 总糖: 3 g
• 蛋白质: 23 g