Since I have started my weight loss journey I have tried the same recipe over and over but I have never found a recipe for Egg Roll in a Bowl recipe that I love, and I have tried them all, LOL. So I decided to make up my own. With the 21 Day Fix or the 2B Mindset getting as many veggies into one dish as you can is a plus! What I really like about this dish is that it doesn’t involve any of my precious yellow containers or FFCs. As a matter of fact, it only uses red and green containers and a few teaspoons. One of the reasons I wanted to perfect this recipe is because it is so versatile. I can use fresh ingredients or just a large bag of premade slaw mix. About 8 cups of shredded veggies. Cabbage, carrot, onions, and garlic is what I have here. But I have added bell peppers and cauliflower rice to it sometimes to make a full 8 cups. You can use your choice of meats too. Lean ground beef, turkey or chicken all work fine. I have even cubed up my chicken or turkey and made it chunky. Today I used ground turkey. I found it on sale the other day for 99 cents a lb, so I bought 10 pounds!! I never turn away from a bargain like that. I was batch cooking some of it today so I browned the meat in an olive oil sprayed skillet till done and then drain it and set it aside then wipe out the skillet. I then add my sesame oil and heat, add the veggies and toss stirfry style until the veggies start to turn soft and translucent. Then I add 2Red containers of the meat back into the pan, gave it a stir and then add my sauce. I cooked it till the liquid was gone and served it HOT!
The sauce is again a matter of personal choice like more pepper flakes or less ginger sure that is up to you… I just put in what I liked most of the time but heat is the thing I add more of sometimes. To serve it I just divide my pan full into 4ths and have 1/4 as a serving size. EGG ROLL IN A BOWL
1 1/2 cups (2 Red containers) of cooked, drained and crumbled lean ground turkey, beef, or chicken.
8 cups (8 Green containers) of shredded veggies, like for coleslaw, a mix of cabbage, carrots, onions, and garlic or 8 cups worth of already shredded bagged Saute the veggies till soft in 4 teaspoons of sesame oil and then add the ground meat to the pan.
Mix 2 teaspoons ground ginger, 1/2 cup tamari, 1/2 teaspoon crushed red pepper flakes or to taste, 1 teaspoon honey. 1/2 teaspoon sea salt and cracked pepper to taste in a small bowl. Add to the pan and cook stirring till the liquid is gone.
I count 1/4 of the whole recipe as 2G, 1/2R, 1t
One of the ways I like to reheat this for a quick lunch is to stuff it into a bell pepper and put it in my steamer and cook the pepper as the filling heats up…YUMMY and mostly veggies for any of the 2B readers that might be reading! I have even stuffed it into a pita half with some sliced cucumber and it was delish!
I hope you enjoy!