Egg Roll in a Bowl

Yay! I won a White Apron on Masterchef this past Wednesday and will be advancing to the next round of the competition as part of the Top 20.  

I was a little disappointed that more of my battle didn’t make it onto the screen, but there is a lot of culinary action (and commercials… haha) to pack into just one hour. For my apron battle, I competed against 3 other home cooks where we all made our signature sausage dishes. Mine was a bratwurst over a warm slaw of purple cabbage, carrots, and tuscan kale, tossed in a sherry vinaigrette.

I can’t recreate this dish at home because I don’t have the equipment needed to stuff homemade sausages from scratch, but I love this Egg Roll in a Bowl for turning some of the same ingredients (ground pork, cabbage, carrots) into a quick, easy, DELICIOUS one pan dinner.

Egg Roll in a Bowl

Ditch the wrapper and you’re left with a flavorful toss of colorful vegetables, just enough protein, and tons of familiar, incredible flavor. Your skillet will be full of paleo goodness faster (and cheaper) than your local takeout spot can deliver!

Ingredients

2 tablespoons sesame oil

3 cloves garlic, minced

½ red onion, diced

5 scallions, sliced

1 pound ground pork (or turkey, beef, chicken, bison, whatever you’ve got!)

1 teaspoon fresh ginger, grated

1 teaspoon salt

½ teaspoon black pepper

Pinch of red pepper flakes

1 large carrot, shredded

½ head purple cabbage, shredded

½ head green cabbage, shredded

1 red bell pepper, small diced

3 tablespoons coconut aminos

1 tablespoon rice vinegar

Directions

Heat sesame oil in wok or large skillet on the stove over medium heat. Saute garlic, red onion, and scallions until fragrant and translucent, about 5 minutes. Add pork, ginger, salt, pepper, and red pepper flakes. Break up meat and spices with a wooden spoon until meat is browned and cooked through, about 7 minutes. Add shredded carrots, cabbage, and chopped peppers. Stir together until vegetables are slightly softened, about 3 minutes. Remove pan from heat and add coconut aminos and rice vinegar. Toss together and taste for seasoning, add salt and pepper if needed. Serve wrapped in cabbage leaves, overtop of jasmine rice, or in a bowl with a fork. I mean fuck, I used tortilla chips as a kind of dipper to get the crack-like substance from bowl to mouth. I don’t write the rules. Live your life.

 

***Don't forget to check out my ebook, the Paleo Summer Picnic Guide, for more delicious recipes!