If you like Chinese egg rolls but want to avoid fried food this recipe is for you–it tastes like the inside of an egg roll! If you don’t eat pork, you an substitute lean ground beef or even ground turkey. Unbelievably delicious!!!
ingredients
7 ounces lean ground pork
3 tablespoons reduced-sodium soy sauce
½ small onion, chopped
2 garlic cloves, minced
½ teaspoon grated fresh ginger
2 ½ cups finely sliced napa or green cabbage
2 cups finely sliced baby bok choy
½ cup shredded carrots
2 ½ ounces sliced shiitake mushrooms
½ teaspoon Chinese rice wine or dry sherry
½ teaspoon toasted sesame oil
2-3 medium scallions, sliced
directions
Set a large nonstick skillet or wok over medium-high heat.
Add the pork and 1 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 mushrooms.
Pour in the remaining 2 ½ 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 scallions.
(Recipe found in the cookbook, “Skinnytaste Fast and Slow”)