Deluxe Eggroll In A Bowl: A Delish Recipe For A Huge Amount Of Food

by Elevate Strong | February 10, 2018 | Health & Fitness Blog 

I’ve been teasing this recipe for weeks. It turns out that buying a house is kind of time consuming. Who knew? Anyway, here it is! I hope you enjoy it as much as I do!

There are a lot of versions of this recipe floating around the web. It can be as simple as you want it to be, or you can fancify it like I’ve done here. It’s super versatile- use pork, beef, shrimp, scallops, chicken, edamame, tofu… or eat it green! You can customize this recipe to easily fit your macro goals. It’s low in fat and as high in protein as you want to make it. It’s the perfect meal to plan when you’ve had more fat and carbs earlier in the day…or when you want to plan ice cream for dessert.

The quick and easy version- a bag of shredded cabbage, maybe some shredded broccoli, chicken or shrimp, and soy sauce. Throw it all in a hot pan. Done. My version has the added nutrition of dark leafy Bok Choy, and really, it’s not that much more difficult. Enjoy!

 

Deluxe Eggroll in a Bowl: a delish recipe for a huge amount of food

Prep time
10 mins		 Cook time
20 mins		 Total time
30 mins


Deluxe Eggroll in a Bowl is a low fat, high protein and delicious meal that’s quick and easy to make!

Author: Whitney Preslar
Recipe type: Dinner
Cuisine: Asian
Serves: 57 oz

Ingredients

  • 19 oz Pork Loin, ground
  • 4.5 oz Shredded Carrots
  • 80 g Thinly Sliced Red Onion
  • 340 g Chopped Bok Choy
  • 40 g Scallions, sliced on an angle
  • 1 can drained Water Chestnuts
  • 1 bag Shredded Cabbage
  • 5 tbsp Soy Sauce
  • 1 tbsp Coconut Oil
  • 2 tbsp Ginger Root Paste (minced is fine)
  • 3 cloves Minced Garlic
  • 2 tbsp Rice Wine Vinegar
  • 1 tbsp Chinese Five Spice
  • Sesame Seeds for garnish

Instructions

  1. Slice your pork loin and pulse it in a food processor until it’s ground. (You can buy ground pork, but it typically has a higher fat content, so I ground my own)
  2. Brown the pork, adding the Chinese five spice as it cooks.
  3. In a large pot, sautee the onions in the coconut oil. As they begin to soften, add the bok choy and carrots. Add the ginger and garlic. Cook for one to two minutes.
  4. Add the cabbage, water chestnuts, and browned pork to the pot. Add the rice wine vinegar and allow the steam to soften the cabbage.
  5. Finish by stirring in the soy sauce.
  6. Serve in a bowl and garnish with the sliced scallion and sesame seeds.

Nutrition Information

Serving size: 10 oz Calories: 237 Fat: 10 Saturated fat: 4.6 Trans fat: 0 Carbohydrates: 12.6 Sugar: 4.8 Sodium: 953.5 Fiber: 3.6 Protein: 23.1 Cholesterol: 63.2

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