Tuesday, October 7, 2014

egg roll bowls

I'm pretty sure it's 100% cheating to post recipes for the write31 challenge. . . I can wing through this month with no sweat and no problems if I just write about food and books, two of my favorite things.

I found this recipe on Pinterest, read it, and then lost it, and scouring the internet for it did NOT turn anything up.  So I invented my own, loosely following what I remembered reading.  It is DELICIOUS and nutritious and the smell is just amazing as you throw it together.

Egg Roll Bowls

hot cooked rice 

[I bake rice @ 350 for an hour in a covered dutch oven, 1 part basmati rice to 2 parts water + 1 chicken boullion cube for each cup of water.]

1 pound ground pork
1 head shredded cabbage
4 grated carrots
1 grated granny smith apple
4 green onions, sliced diagonally, white separated from green
1 clove garlic, minced
3 tablespoons brown sugar
soy sauce
fresh ground salt and pepper
chow mein noodles 

Brown the ground pork in a large cast iron skillet. Add the shredded cabbage, and slowly, carefully saute the cabbage in the leftover pork drippings.  It will be dry at first and you will have to stir a lot, scraping the bottom to make sure nothing sticks, but all of a sudden it kind of melts down and all becomes very easy. Add the carrots, the white part of the onions, the apple and the garlic.  Saute for another 2-3 minutes.  Add the soy sauce (to taste), sugar, salt and pepper and the green onions and mix together.

Serve with chow mein noodles over hot rice. 

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