21DSD, Celiac, Dairy Free, Egg Free, Gluten Free, Grain Free, Kitchen Bitch, Paleo, Recipes

Egg Roll Bowl

I thought I’d invented this recipe, but my terrible friend “Ted Bigsby” kindly pointed out that I am not a beautiful and unique snowflake and neither is this recipe. But that’s fine. It’s still delicious and Bigsby can eat a bag of balls.

Said bag of balls.

Said bag of balls.

I’ve been promising this recipe for maybe a month to a couple of people, so here it is!

Egg Roll Bowl

Ingredients:

  • 1 large cabbage, shredded or sliced into strips
  • 9 oz. julienned carrots ( I went the lazy route and just bought a bag of matchstick carrots)
  • 1 lb. ground pork
  • 1 head of celery, finely chopped (about 8 oz.)
  • 1/4 cup coconut aminos (or liquid aminos or soy sauce)
  • 2 tablespoons coconut aminos (or liquid aminos or soy sauce)
  • 2 teaspoons ginger
  • 2 cloves garlic, minced
  • 1 tablespoon fat of choice (I used bacon fat)
  • Optional
    • 1 tablespoon Sriracha
    • 1 tablespoon sesame oil
    • green onion, chopped, for garnish

Directions:

  1. Cook ground pork and 1/4 cup coconut aminos over medium-high heat, breaking up into crumbles until done. Remove from pan.
  2. In large pot, stir-fry sriracha, ginger, garlic, carrots, and celery in 1 tablespoon of fat and 2 tablespoons coconut aminos.
  3. Add ground pork and cabbage to carrot and celery mixture. Cook over medium-low heat until the cabbage is cooked down and caramelized. Remove from heat and serve.
  4. Optional: Once removed from heat, stir 1 tablespoon sesame oil into mixture, then serve with green onion garnish

This recipe should serve 8 regular or 4 large portions

Egg Roll Bowl

Enjoy!

xoxo,

Kitchen Bitch

P.S. – Grad School will be out for three weeks (SPRING BREAK, BABY!!!), so I’ll be taking a brief hiatus. We shall return April 24th with a guest post from Rachel Smith!

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