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Before we get to talking about this eggroll bowl (or should I call it everything but the eggroll bowl, because it technically is, haha)…let’s talk about how I walked into Target with no intention of buying anything and walked out $200 poorer.
My friend was visiting me this weekend and she forgot her makeup bag at home so she asked that I take her to Target so she can grab some essentials.
Sure, no problem.
Except how did it end up being a shopping trip for me?! I’m not the only one this happens to, right?
What is in an eggroll bowl?
I have been hearing so many good things about this so-called eggroll in a bowl. Except it’s not really an eggroll in a bowl because there’s no wrapping that is actually in the bowl.
So it’s basically everything but the eggroll in a bowl. Does that make sense? Or am I totally going nuts over here?
I really do love this alternative to eggrolls. I do love me some fried goodness but the filling in eggrolls are actually my favorite part. I always wish they were able to stuff more in there.
I guess this eggroll in a bowl solves all my problems :)
I wonder if they’ll start selling this as a l0w-carb option at restaurants. It’d kind of be a brilliant idea. You know how they do bunless burgers? This could kind of be the same idea!
This is a great way to get your veggies in too. It’s LOADED with veggies and has a great amount of protein. The sauce that it’s tossed in is a light and flavorful sauce. I love the sesame oil in this because of how fragrant it is and it perfumes the entire dish with a toasty, nutty scent.
This would be a perfect side dish to accompany lettuce wraps or Korean tacos! Or you can eat it as an entree, like we did. Either way you have it; you will want to make this over and over again! It takes virtually no time to put it all together!
Everything But The Eggroll Bowl
- ½ tablespoon sesame oil
- 1 pound (454 g) ground pork
- 2 garlic cloves, minced
- 1 tablespoon (7 g) grated ginger
- ½ small onion, diced
- 2 ounces (57 g) shiitake mushrooms, sliced
- ¼ cup (59 ml) low sodium soy sauce
- Splash of Chinese cooking wine
- 16 ounce (454 g) bagged coleslaw mix
- 10 ounces (284 g) chopped baby bok choy
- Heat up sesame oil in a large skillet over medium-high heat. Once oil is warm, add ground pork and break it up into small pieces with a spatula or wooden spoon.
- Once pork is mostly cooked through, add the garlic, ginger, onion, and mushrooms. Cook until onion and mushrooms are softened, about 5 minutes.
- Add the soy sauce, splash of Chinese cooking wine then the bagged coleslaw and bok choy.
- Cook until cabbage and bok choy have softened, about 5-7 minutes.
- Season with salt and pepper, if needed. Serve warm in bowls.
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