A lot less work than making egg rolls.
Still watching those hurricane (Harvey) rains come in and it’s still hot here in Texas, of course, and not that I look for easier things to make, but this is a super quick dish to throw together once you get everything chopped and if you have a mandolin it will save you so much time.
My twin sister and I have been making egg rolls for years. We make bunches of them and freeze so when we are ready to make some good Asian food, the egg rolls are awaiting in the freezer.
I saw a recipe on Pinterest for Crack Slaw or Egg roll in a Bowl and decided to make my own version similar to how we make our Best Egg Rolls. I can’t believe how much easier this is than the hours I have spent making egg rolls. Of course, there is nothing to put in the freezer after this meal; maybe just enough for leftovers the next day.
What makes any egg roll good, I think, is the Five Spice Powder, so you definitely need that for the dish; you can always use it in other Asian dishes you might make in the future.
If you want to throw in a little crunch you can add in some won ton strips, either homemade or the ones you buy in a bag in the salad dressing section of the grocery.
BLAST FROM THE PAST: Chinese Orange Chicken is a recipe I did back in 2015 and I served it over a cauliflower rice but you could use brown, white or black rice; whatever your preference.
Slice the cabbage with a mandolin, slicer or by hand. Slice as thin as possible.
Chop the ginger very fine, or grate. This was a lot more ginger than I needed but I put in the refrigerator for the next dish I would be making.
Get all your chopped ingredients together and ready to add to the pan.
Put the ground chicken, pork and minced ginger in a pan and start to cook, chopping up into small pieces as you go.
Add in the celery and sautéed for 4-5 minutes.
Add in the carrots and stir a few minutes.
Add in the bean sprouts.
Add in the five spice powder and the tamarind and salt and pepper to taste.
Grab a pair of chopsticks and dig in.
- 8 oz. ground chicken or turkey
- 8 oz. ground pork
- 1/2 head savoy or green cabbage (5 cups) (or more)
- 2 c. red cabbage, chopped or shredded
- 1 can bean sprouts, drained and rinsed
- 1 bunch green onions, sliced thin
- 1 3/4 c. celery, thinly sliced
- 6 oz. pkg. snow peas, (2 cups) cut diagonal into thirds
- 1 c. matchstick cut carrots
- 1 tsp. salt
- 1/4 - 1/2 tsp. five spice powder
- 1 tsp. fresh ginger, or use 1/2 tsp. dry ginger
- 2-3 Tbsp. Tamari (or soy sauce)
- Put the chicken and pork in a non stick skillet (or use 1 Tbsp or so of oil) and saute until no longer pink, chopping into small pieces as you go.
- Add in the celery, and carrots and stir quickly for 4-5 minutes just until they start to look a little cooked. Then add in the cabbages, bean sprouts, and the snow peas. Stir for another 5-6 minutes until the cabbages are starting to wilt just a little. Stir in the five spice powder, ginger and Tamari (soy sauce). Salt and pepper to taste. Stir good and top with sliced green onions.
- If you are on FMD then this would be Phase 1 because of the snow peas. If you want to make it on Phase three then remove the snow peas and maybe add some baby bok choy.
- Phase 1 = 4 portions <20.
- I used a sweet chili sauce along with Tamari for a topping.
Pork and Savoy Cabbage Stir-fry – Rosemary and the GoatOctober 17, 2019 at 3:27 pm
[…] quite a few recipes on RATG using this method; Egg Roll in a Bowl being one of them. If you like egg rolls this is an easy dinner with all the taste of your your […]