EGGROLL IN A BOWL (S)
(Makes 4 Servings)
Ingredients:
2 teaspoons sesame oil (or oil of your choice if you don’t have sesame, but the sesame really makes the dish!)
1 lb. ground pork (not sausage) or ground beef (I prefer pork, but either keep it S) – and if you sub ground turkey or chicken, make sure it’s not leaner than 97% or it’ll be very dry, but it’s definitely not the best choice either way (see FP/E options below)
6 cups finely sliced cabbage (about 1 medium head)
1 cup shredded carrots (4g carbs per 1/4 cup serving is fine for this S meal)
1 medium onion, chopped
3 cloves garlic, finely chopped or minced
1-2 drops of Young Living Ginger Essential Oil
¼ cup coconut aminos (which is a soy sauce alternative) or you can use soy sauce/Bragg’s Aminos
Salt and black (or white) pepper to taste
Optional: 2-3 green onion stalks, finely chopped
Optional: 1/4 tsp red pepper flakes
Directions:
Brown the ground pork (or beef) in large frying pan until fully cooked. Turn heat to medium-high and add chopped onion (not the green onions yet) and sesame oil, increase heat to lightly brown the onions.
In a small bowl, mix together the garlic, ginger and coconut amino’s and add to pan, and then immediately add the sliced cabbage and stir.
Cook for a few minutes, stirring often, so that it doesn’t burn and so all cabbage slightly wilts and reduces in size.
Then add shredded carrots and cook for another few minutes.
Turn off heat, add chopped green onions, salt and black pepper to taste, stir one last time and serve warm.
To make it E:
Use extra lean meat instead (ground turkey, or skinless chicken breast – ground, chopped, or shredded) and because of the lack of juiciness (fat) from the meat, add 1/4 cup of fat-free chicken stock (or water). You may want to also add a bit more of the aminos and ginger, and feel free to add extra carrots too! Serve over brown rice.
To make it FP:
Use extra lean meat instead (ground turkey, or skinless chicken breast – ground, chopped, or shredded) and because of the lack of juiciness (fat) from the meat, add 1/4 cup of fat-free chicken stock (or water). You may want to also add a bit more of the aminos and ginger.
ENJOY!
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