Egg Roll in a Bowl with Sauteed Bok Choy

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I posted this one on my insta stories and got a LOT of requests for the full recipe, so here it goes! Now that Thanksgiving is over, you might be looking for a change in flavor profile. In that case, definitely add this recipe to your list to make in the next few weeks. Got the flavor of an egg roll without the unhealthy, deep-fried wrapper. We made this with ground beef, but you could use ground chicken, turkey, or even sausage depending on what you had….it would probably be delicious with shrimp too!

My one big tip is to make sure you really simmer the sauce down until it gets thick and syrupy! Be patient on this one…it’s worth it!

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What You’ll Need:

  • 2 tablespoons sesame oil

  • 6 green onions sliced, green and white parts divided

  • 1/2 cup red onion diced

  • 5 cloves garlic minced

  • 1 pound ground beef

  • 1 teaspoon fresh grated ginger

  • 1 tablespoon sriracha or hot sauce

  • 14 ounce bag coleslaw mix

  • 3 tablespoons coconut aminos

  • 1 tablespoon rice wine vinegar

  • 1/8 - 1/4 teaspoon white pepper or black pepper

  • salt to taste

  • black sesame seeds for garnish

  • green parts of sliced green onions from above

  • 1 package baby bok choy, sliced lengthwise

What I Did:

  1. Heat sesame oil in a large skillet and place over medium heat.

  2. Add white parts of green onions, diced red onion, and garlic and saute, stirring frequently, until the red onion begins to soften, about 5 minutes.

  3. Add ground beef, grated ginger, and hot sauce or chili-garlic sauce and cook until beef is browned, broken up, and cooked through about 7-10 minutes.

  4. In a different skillet, mix coconut aminos/soy sauce, vinegar, white pepper and salt and stir until well combined. Bring to a boil and then reduce to a simmer until reduced, about 10 minutes.

  5. Add coleslaw mix to the protein, and once the sauce is reduced, add sauce. Cook until the cabbage is tender, about 5 minutes.

  6. Quickly add a touch more sesame oil to the skillet where the sauce used to be. Add bok choy, and sautee about 2 minutes per side, until wilted down.

  7. Scoop it all up in to a big bowl!

Anna GlennonComment