Description
Egg Roll in a Bowl is a quick, one-pan, healthy, easy weeknight dinner! Vegan, keto- and gluten-free-adaptable, it tastes just like an egg roll. Video.
Ingredients
Stir fry Sauce
- 3 tablespoons low sodium soy sauce or coconut aminos
- 1 tablespoon sesame oil
- 2 tablespoons shaoxing wine vinegar or sherry cooking wine
- 1/4 teaspoon white pepper
- 1/4 teaspoon 5 spice
- 1 1/2 teaspoons cornstarch or arrowroot
Drizzle Sauce for Serving
- 2 tablespoons vegan oyster sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon lite soy sauce
- 1 teaspoon sugar
- 1 tablespoon water
Egg Roll Bowl
- 2-3 teaspoons avocado oil
- 12 ounces cremini mushrooms, diced in small pieces
- 8 ounces shiitake mushrooms sliced thin
- 2 shallots, sliced thin
- 1 tablespoon fresh ginger, minced
- 1 tablespoon garlic cloves, minced
- 3/4 teaspoon salt
- 1 cup carrot, shredded
- 3 cups savoy cabbage, cut into thin shreds (or regular cabbage or napa cabbage)
- 1/4 cup green onions
Garnishes: Drizzle sauce (above) toasted sesame seeds, sriracha, red pepper flakes or crisped wontons. Serve over jasmine rice, rice noodles or soba noodles.
Serve on its own as a low-carb option, or over cauliflower rice, jasmine rice, bean thread noodles, rice noodles, or black rice.
Instructions
- Whisk the stirfry sauce: In a small bowl, mix soy sauce, sesame oil, vinegar, white pepper, 5 spice and arrowroot. Set by the stove.
- Make the drizzle sauce: In another small bowl, whisk oyster sauce, rice vinegar, lite soy sauce, sugar and water. Save for serving.
- Stirfry the mushrooms: Heat a large skillet or a wok to medium-high heat. Add a couple of teaspoons of oil and cremini mushrooms. Stir for about 3 minutes. Push off to the side and add shallots and shiitakes stir for about 3 minutes.
- Sauté the aromatics: Push mushrooms to the sides, add one teaspoon of oil, garlic, and ginger to the open space and stir for one minute.
- Add salt, carrots and cabbage: Mix and cook about 5 minutes, stirring frequently (sometimes tongs are helpful here if your pan is full).
- Add green onions and the stir-fry sauce: Whisk the sauce first, as the cornstarch will have settled at the bottom, before pouring it in, and continue cooking until the cabbage and carrots are tender-crisp. (*see notes for a smokier flavor).
- Divide among bowls.
- Garnish with drizzle sauce, toasted sesame seeds, sriracha or red pepper flakes or crisped wontons.
Notes
To get a smokier flavor, cook the vegetables in separate batches on high heat until they char at the edges. Combine together, add sauce and scallions, and cook until desired doneness.
To add ground meat: Season 8 ounces of ground meat with salt and pepper and brown in a skillet, until cooked through. Set aside and continue on with the recipe. Combine at the end.
Store leftovers in an airtight container in the fridge for up to 3 days.
Protein additions: ground pork, ground beef, ground turkey, ground chicken, or make our crispy tofu.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 187
- Sugar: 3.6 g
- Sodium: 427.1 mg
- Fat: 12.7 g
- Saturated Fat: 4.7 g
- Carbohydrates: 10.4 g
- Fiber: 2.3 g
- Protein: 9.4 g
- Cholesterol: 26.8 mg
