I spent all day yesterday preparing for Dad to have surgery (parotidectomy) this morning. They called at 4:15 yesterday evening and told us that it would be rescheduled. So I didn’t get to do research for an article or do a recipe with some great photography, instead I spent the day running errands and getting things ready.
So today in lieu of an article, I’ll post a recipe. This is Eggroll is a Bowl. This is the more-veggies-and-less-meat version of this recipe that is in the Budget Menu Mailer. This recipe has gotten some great reviews from Menu Mailer users.
Eggroll in a Bowl
From the Budget Menu Mailer
Hands-on: 15 minutes
Hands-off: 15 minutes
1 Tbs fat of your choice (coconut and sesame, butter, or ghee)
½ pound or more ground beef, turkey or pork
¾ head cabbage, finely shredded
1 onion, diced
2 carrots, shredded
2 stalks celery, diced
1 clove garlic, pressed
½ cup mung bean sprouts, optional
3+ Tbs tamari, coconut aminos or homemade soy sauce replacement
½ tsp dry ginger powder
In a large skillet, heat the oil over medium-high heat. Add the ground beef and cook, breaking up the beef, until the beef is no longer pink. Add the cabbage, onion, carrot and celery and cook for about 10 minutes, stirring occasionally. Add the prepared veggies, mung beans and garlic and cook an additional 5 minutes or until all of the veggies are soft. Stir in the tamari and ginger and heat through.
Serve over plain rice with extra tamari, if desired.
Image: Cabbages by La Grande Farmers’ Market, on Flickr.