Sunday, January 29, 2017

Egg Roll in a Bowl (NO Wrappers)

Egg Roll in a Bowl

Jennifer S. (adapted from several recipes online)

Because I am doing a High Protein and Low Carb Lifestyle, I was searching for something to take to a church pot luck, that way I knew I had something that I could eat while there. I took a VERY empty 13x9 pan home!

  • 1 pound ground pork sausage (regular or hot)
  • 1 red pepper, thinly sliced
  • 1 bag of fresh sugar snap peas, cut in half on the bigger pea pods
  • 1 can of sliced water chestnuts, drained and sliced into slivers
  • 6 cups coleslaw mix or shredded cabbage
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger root, peeled and minced
  • 1 tablespoon soy sauce
  • 1/4 cup green onions, thinly sliced
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame seeds, optional
  • sweet and sour sauce, optional 

  1. Heat a large skillet over medium heat. Add sausage and cook, stirring often to crumble, until cooked through. Do not drain.
  2. Add the red pepper, peas, water chestnuts, coleslaw mix, garlic, ginger, and soy sauce to the skillet with the sausage. Cook for 3-4 minutes or until cabbage has softened a bit.
  3. Remove from the heat and top with the green onions, drizzle with sesame oil, and the sesame seeds, if using.
  4. Serve immediately with a drizzle of sweet and sour sauce. (Sauce is not very low carb, but very tasty!)

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