Egg Roll in a Bowl
Quick, easy, and packed with protein and veggies, this unwrapped egg roll is a one-dish meal perfect for a post-workout dinner. While the recipe calls for ground chicken breast, feel free to sub in ground turkey, lean ground pork, or, to make it vegan, your favorite plant-based ground meat. If you’d like a grain in the mix, serve the stir-fry on top of some cooked white or brown rice.
Author: Erin Carstens
Time: ~25 Minutes
Servings: 4
INGREDIENTS
1t corn starch
3T soy sauce
1lb ground chicken breast
10 ounces shiitake mushrooms, chopped
1 bunch scallions, sliced + white & light green parts separated from dark green rings
1T neutral cooking oil, such as avocado
3 cups thinly sliced napa cabbage
1 cup shredded carrots (bagged work well)
3 garlic cloves, minced
1T grated fresh ginger
1T rice vinegar
1T sriracha-style chili sauce
1T toasted sesame oil
Freshly ground black pepper & salt, to taste
INSTRUCTIONS
In a medium mixing bowl, whisk together corn starch and soy sauce. Add ground chicken, and use a heat-proof spatula or wooden spoon to fold the meat into the sauce until the two are fully mixed. Let marinate while you prep your veggies, or for at least 10 minutes.
Heat a wok or high-rimmed sauté pan over high heat. Add the oil and swirl to coat. Add the marinated chicken and use the spatula/spoon to gently spread it out to cover most of the surface of the pan - like you’re making a big meat patty. Let cook undisturbed for 2 to 3 minutes so the bottom develops a light brown, caramelized crust. Then use the spatula/spoon to break the meat into smaller crumbles, and stir to continue cooking until it’s no longer pink, another 3 to 4 minutes.
Add the mushrooms and sliced white and light green scallions (reserve dark green slices for garnish). Stir to combine, and then cook, stirring occasionally, until the mushrooms soften and shrink in size, another 4 to 5 minutes.
Reduce heat to medium. Stir in cabbage, carrots, ginger, and garlic. Cook for 2 more minutes, until the cabbage and carrots have softened slightly, but haven’t lost all of their crunch and vibrant color.
Add rice vinegar, chili sauce, and sesame oil. Stir to combine and cook for just 1 more minute to ensure even heating. Taste and season with salt and pepper, plus more chili sauce according to your spice preference. Scoop into bowls and sprinkle with dark green scallion rings to serve.
Nutritional Information (Approximate, Per Serving)
Calories: 285
Protein: 27 grams
Fat: 15 grams
Carbohydrates: 12 grams (3 grams fiber, 5 grams sugar)