Egg roll in a bowl ALWAYS goes fast in our house, even when I make it into a soup! This, went equally as fast, when we topped it with the sauce. I put mine on top of riced broccoli and carrots and I couldn’t get enough of it! This comes together really fast, so, if you’re in a pinch and need something to feed the masses quickly, or just want to get something on the table fast, this is a great option.
If you've never heard of egg roll in a bowl, you're missing out! It's awesome, it's food coma awesome!
Here's my take on it, with some added awesome. I add some riced broccoli and carrots and it is food for my belly and soul!!
- 2 lbs ground pork
- 1 medium white onion, chopped
- 2 bags shredded cabbage and carrot mix I use the bagged to speed up the process, you can do your own here too.
- 2 tbsp apple cider vinegar
- 1/2 cup coconut aminos
- 2 tsp Himalayan salt
- 1 tbsp fresh ginger
- 3 tsp minced garlic
- 1 bundle scallions, for garnish should equal about 3/4 cup
- 1 cup coconut cream
- 2 tsp apple cider vinegar
- 1 tbsp fresh grated ginger
- salt to taste
In a large heavy bottomed skillet, I use a well seasoned cast iron, cook your ground pork. Once almost browned, add your garlic and onion. Cook until onions are nearly translucent.
Add shredded cabbage mix and let sweat down a little (shouldn't take but a minute or two). Then add ACV, coconut aminos, ginger and salt, let cook until cabbage is cooked through nicely. At this time, you can add more ginger, fish sauce, coconut aminos, or even shaved garlic if you're wanting more heat.
This is a really simple sauce, and you can definitely play around with it as you see fit, but, this makes for a great base.
Add coconut cream to a warm (not too hot) pan, add all ingredients and let simmer together for 10 min or so. Season with salt to taste. Again, from here, you could also add some coconut amino.
I normally set this in a bowl on the side so folks can add as little or as much as they want...you may want to double this recipe, as, it went fast in this house!