And here marks the beginning of my love affair with the new Skinnytaste Fast & Slow cookbook and the continuation of my infatuation with meals that are served in a bowl. There is NOTHING that goes together better than slow cooker recipes and winter (well, maybe peanut butter and chocolate but let’s stay on topic). I know it’s not winter yet, but IT’S COMING!! I’m a winter girl so those explanation points are totally warranted. Ironically, the recipe I am sharing with you today is actually not a slow cooker recipe but it IS in the book and it goes hand-in-hand with the other half of the title — “Fast”.
After completing the Ultimate Reset a week and a half ago, I felt so great on a vegan/vegetarian diet that I have decided to see how it goes keeping the animal protein out of my meals until dinner. So far so good! It’s honestly a great way to make sure I’m getting my veggies in for the day and keeping meat to a minimum has made my digestion better than ever. Well, maybe minus the cauliflower I made the other day but all those vitamins and minerals offset any discomfort associated with it. You should check out Mark Bittman’s book, Vegan Before 6 if you want to hear more about the reasoning behind that. I mean, Mark Bittman probably knows a thing or two about food and he cooks and eats for a living – which sounds perfect to me!
So this recipe DOES have meat, pork in fact, but you can substitute chicken or even shrimp if you prefer. This fits in quite nicely with my Vegan Before 6 eating because it’s also loaded with veggies. Make sure you use a big pan for this because all that chopped cabbage and bok choy takes up a lot of room but it cooks down. I’ve modified this recipe here and there not because it needed it, but because I don’t follow recipes to a “t”!
Egg Roll Bowls
- 1 lb ground pork (or chicken if you prefer)
- 4 tablespoons tamari or gluten-free soy sauce
- 1/2 small onion, chopped
- 2 garlic cloves, minced
- 1/2 teaspoon grated fresh ginger
- 2 1/2 cups finely sliced green or savoy cabbage (I used green but I’d choose savoy next time around – it looks prettier & I like the texture!)
- 2 cups finely sliced baby bok choy
- 1/2 cup shredded carrots
- 3-4 oz sliced shiitake mushrooms
- 1/2 tablespoon Chinese rice wine or dry sherry (I had neither so I dumped some in from my glass of wine – yes, this is how I cook.)
- 1 teaspoon toasted sesame oil
- 2 medium scallions, sliced, for garnish
Set a large nonstick skillet or wok over medium-high heat. Add the pork and 2 tablespoons of the tamari and cook. Using a wooden spoon, break the meat into small pieces so that it all browns, about 5-8 minutes. Add the onion, garlic, and ginger and cook, stirring, until the onion is soft. Add the cabbage, bok choy, carrots, and mushrooms. Pour in remaining 2 tablespoons of the tamari, the rice wine, and sesame oil. Cook, stirring occasionally, until the cabbage and bok choy are wilted but still crunchy. Serve hot, garnished with scallions.