Unstuffed Egg Roll Bowl

A while back a coworker came back upstairs to our cubefarm with a box of food smelling delicious.  She had been down to the cafeteria and I asked what she had retrieved.  Answer:  Unstuffed Egg Roll.  Say what???  All the yummy egg roll fixin's in a bowl?  Yes, please!  This, I knew, was something I could accomplish at home.  Enjoy.

Un-Stuffed Egg Roll Bowl

Serves 4-6

Ingredients:

1 to 1.5 Pounds Ground Pork or Chicken

1 Bag Shredded Cabbage with Carrot Blend

8 oz Mushrooms, Fresh/Sliced

2 and 1/2 Tablespoons Soy Sauce

2 Cloves Garlic, Finely Minced

1 Teaspoon Fresh Grated Ginger

1 Tablespoon Chinese Rice Wine or Dry Cooking Sherry

1 Teaspoon Sesame Oil

Ground Black Pepper to Taste

Optional:  Crispy Wonton Strips, Chinese Mustard and/or Sweet n Sour Sauce

Instructions:

Step 1:  In a large non-stick skillet, add the meat and mushrooms.  Cook over medium high heat until meat is browned.

Step 2:  Add the remaining ingredients to the pan - Cabbage, Soy Sauce, Garlic, Ginger, Rice Wine and Sesame oil.  Continue to cook over medium high heat until the cabbage becomes wilted to your desired consistency.  Add black pepper to taste.

Step 3:  To serve, divide among bowls and top with crispy wonton strips.  Garnish with mustard or sweet and sour sauce as desired.

Note:  You can easily make this dish gluten free and/or vegetarian easily or low-carb.  To make gluten free - be sure to use a gluten free soy sauce and omit the wonton strips.  To make vegetarian, omit the meat and sub either tofu or use additional veggies of choice.  Low Carb?  Omit the wonton strips.