Egg Roll in a Bowl

I love, love, love egg rolls, but I don’t love how high in carbs they are. Thankfully I can still enjoy all the flavor without all the guilt, and it comes together in a matter of minutes.

Start by heating toasted sesame oil in a 12-inch or larger skillet.

Slice a bunch of scallions and separate the light green parts from the dark green parts.

Add the light green parts to the skillet and sauté for a minute or two over medium-high heat.

Add minced garlic and ginger…

Saute for another minute or so, stirring constantly. Be sure ti doesn’t burn.

Add ground pork. Ground beef, turkey, or chicken can be substituted, but pork is traditional.

Cook, stirring and crumbling, until no pink remains.

Add a few more ingredients = more sesame oil, rice vinegar, and liquid aminos. Liquid aminos are a gluten-free, low-sodium seasoning similar to soy sauce. You can substitute low-sodium soy if you don’t have liquid aminos.

The addition of the sesame oil, rice vinegar, and liquid aminos (or low-sodium soy) will make a sauce in the skillet.

Next we add cole slaw mix - I like to use the tri-colored one. It just looks so pretty on the plate.

Saute for a few more minutes until the slaw softens a bit. I like it serve it with a crisp-tender texture and still retain its color so I don’t cook it much longer than that. If you like it softer, by all means, cook it longer (and opt for a slaw mix that doesn’t contain red cabbage because it will turn an unappetizing gray color if cooked for more than a few minutes).

just before serving, add the dark green scallion parts. Enjoy!

Items used to make this recipe:

(affiliate links)

• 12-inch cast iron skillet https://amzn.to/34keJeE

• garlic press https://amzn.to/2WAoXoz

• microplane grater https://amzn.to/327en9M

• locking tongs https://amzn.to/3uLxd8w

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Egg Roll in a Bowl

makes 6 servings

Printable Recipe

Ingredients

• 2 tablespoons toasted sesame oil

• 1 bunch scallions, sliced (light and dark parts separated)

• 1 tablespoon minced or pressed fresh garlic

• 1 tablespoon minced or grated fresh ginger

• 1 1/2 pounds ground pork (or beef, turkey, chicken)

• 3 tablespoons liquid aminos (or low-sodium soy)

• 1 tablespoon rice vinegar (seasoned or unseasoned)

• 1 tablespoon sesame oil

• 1 pound tri-colored slaw mix

• 1/4 teaspoon ground black pepper

• 1/8 teaspoon fine salt

Directions

1. In a 12-inch or larger skillet over medium-high heat, cook light green scallion parts in 2 tablespoons toasted sesame oil for a minute or two.

2. Add garlic and ginger; stir constantly for another minute, being sure not to allow the garlic to burn.

3. Add the ground pork; cook by stirring and crumbling until no pink remains.

4. Add the liquid aminos, rice vinegar, and additional toasted sesame oil.

5. Add the slaw mix, pepper, and salt; toss frequently for several minutes until slaw mix wilts and softens a bit.

6. Remove from heat and top with reserved dark green scallion parts.

Note

• I like my egg rolls heavily peppered so I will often double, or even triple the pepper called for in the recipe above.

Chicken and Broccoli

Chicken and Broccoli is one of the most popular take-out dishes and it's no wonder, the stuff is delish!  Wanna make it at home?  Here's a simple recipe you can throw together in no time.  It's sure to become a family favorite! 

Start by marinating the chicken - combine the chicken, scallions, half the garlic, half the ginger, sugar, seasoned rice vinegar, soy sauce, sesame oil, 1 teaspoon kosher salt, and 1 teaspoon cornstarch.  Also, in a small bowl, combine 1/3 cup water with 1 tablespoon cornstarch.  Set both aside until needed. 

In a very large skillet, heat half the oil with the remaining garlic and ginger.

Saute over medium-high heat for about a minute or until fragrant.

Add the broccoli and chicken stock to the pan.

And add salt, pepper, and crushed red pepper flakes (optional).  Stir often until the broccoli is cooked to your desired doneness - we like it tender, but still a little crisp.

Remove broccoli and any remaining chicken stock from the pan; set aside.

In the same pan, heat the remaining oil.

Add the chicken and all the marinade.

Stir occasionally until the chicken is cooked through, about 10 minutes.

Return the broccoli and chicken stock to the pan.

Stir everything together.

Time to add the cornstarch mixture, but first give it a good stir.

Add cornstarch slurry to the pan and bring mixture to a boil, stirring constantly until pan juices thicken.  Serve immediately over rice or noodles.

Items used to make this recipe:

(affiliate links)

• very large, good quality nonstick skillet http://amzn.to/2yvJ8L6

• end-grain cutting board http://amzn.to/2fRWg1S

• my favorite knife http://amzn.to/2fPODsN

• magnetic measuring spoons http://amzn.to/2fZYcJn

• silicone spatula http://amzn.to/2xn3QYG

• bamboo chopsticks http://amzn.to/2fYKlD8

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Chicken and Broccoli

makes 4 servings

Printable Recipe

Ingredients

• 1 pound boneless skinless chicken breast, cut into bite-size pieces

• 4 scallions, sliced

• 3-4 cloves garlic, minced

• 1-inch piece fresh ginger, peeled and grated (or 1 tablespoon of ginger paste)

• 1 tablespoon soy sauce

• 2 tablespoons granulated sugar

• 1 tablespoon plus 1 teaspoon cornstarch, divided

• 1/2 teaspoons kosher salt

• 1 tablespoon seasoned rice vinegar

• 1 tablespoon sesame oil

• 4 tablespoons peanut or canola oil, divided

• 5-6 cups broccoli florets

• 1/2 cup chicken stock

• 2 pinches of kosher salt

• 1 pinch of ground black pepper

• optional: a pinch or two of crushed red pepper flakes

Directions

Marinate the Chicken:

1. In a medium bowl, combine the chicken, scallions, half the garlic, half the ginger, sugar, seasoned rice vinegar, soy sauce, sesame oil, 1 teaspoon kosher salt, and 1 teaspoon cornstarch; set aside.

Prepare the Slurry:

1. In a small bowl, combine 1/3 cup water with 1 tablespoon cornstarch; set aside.

Cook the Broccoli:

1. In a large non-stick skillet, heat 2 tablespoons of oil and cook the remaining garlic and ginger over medium-high heat until fragrant, about 1 minute. Add broccoli, chicken stock, salt and pepper, and optional crushed red pepper flakes. Toss broccoli frequently for a few minutes until it's crisp tender; remove broccoli and pan juices from skillet and set aside.

Cook the Chicken:

1. In the same skillet, heat another 2 tablespoons of peanut or canola oil and saute the chicken mixture until the chicken is cooked through, 4-5 minutes.

Assemble the Dish:

1. Return the reserved broccoli to the skillet, including any juices that have collected. Stir the reserved cornstarch mixture and pour into the skillet; bring to a boil and stir until sauce thickens. If the sauce thickens too much, add a splash or two of chicken stock. Serve over rice.