Egg Roll In A Bowl Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut wonton wrappers into 1/4-inch strips. Transfer cut wonton wrappers to a baking pan and toss with oil. Spread out evenly.
• Bake in the preheated oven until browned, about 12 minutes. Let cool and reserve.
• Combine cabbage, carrot, bell pepper, green onions, and garlic for the bowl. Set aside.
• Mix soy sauce, rice vinegar, sake, sesame oil, sugar, ginger, cayenne, pepper, ketchup, and cornstarch together for sauce in a bowl and reserve.
• Add pork to a large skillet set over medium-high heat. Brown the meat well, while breaking up into small crumbles as it cooks, 5 to 7 minutes. Add the vegetable mixture and toss with the meat to combine. Cook, stirring, just until the veggies start to soften, about 2 minutes.
• Stir in the sauce and toss everything to combine. Cook and stir until the sauce has coated everything evenly, and the vegetables are cooked to desired doneness, 1 to 2 minutes more. Serve in a bowl with crispy wonton strips on top.

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the carrots, scallion whites, bell pepper, 1 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables just start to soften but are still bright in color, 3 to 4 minutes. Add the garlic and ginger and cook, stirring occasionally, until just softened, about 1 minute. Add the pork, 1/2 teaspoon salt and a few grinds of black pepper and cook, breaking up the pork with a spoon and stirring occasionally, until no longer pink, 5 to 6 minutes.
• Stir in the chicken broth, 2 tablespoons of the honey, 2 tablespoons of the vinegar, soy sauce and 1 pinch of red pepper flakes, then gently fold in the cabbages and bring to a simmer. Continue to cook, stirring carefully so that the cabbage doesn't fall out of the pan, until the liquid is completely absorbed and the cabbage is wilted and softened, 4 to 5 minutes.
• Meanwhile, mix the remaining 2 tablespoons honey, 1 tablespoon vinegar and pinch of red pepper flakes together in a small bowl. Divide the pork mixture among 4 bowls and spoon 1 tablespoon honey sauce over the top. Sprinkle with the scallion greens and sesame seeds and drizzle with sriracha if using.

Steps:

• Heat sesame seed oil in large skillet over medium heat.
• Add the garlic, onion, and white portion of the green onions. Sauté until the onions are translucent and the garlic is fragrant.
• Add the ground pork, ground ginger, salt, pepper, and Sriracha or garlic chili sauce. Sauté until pork is cooked through.
• Add the coleslaw mix, coconut aminos or soy sauce, and rice wind vinegar. Sauté until coleslaw is tender.
• Top with green onions and sesame seeds before serving.

Steps:

• In a large, deep skillet, add oil, heat on medium. Add the onions and garlic and cook until just soft. Add sausage and cook until no longer pink.
• Meanwhile in a small bowl, combine soy sauce, and ginger; set aside.
• Once sausage is cooked through, add dry coleslaw mix to skillet and stir to combine.
• Pour soy sauce mixture into the skillet and stir, continuing to cook over medium heat for about 5 minutes or until cabbage is wilted, but still a bit crunchy. Serve with sliced green onion.