This particular recipe is Judy’s take on the popular Egg Roll in a Bowl recipe that all of the members of my private Facebook Community are raving about!
Here’s Judy’s version of the popular low-carb dish. Enjoy!
Egg Roll in a Bowl a la Judy
Ingredients
1 Tablespoon sesame oil (may use Olive Oil)
1 pound ground chicken (may use turkey for C1, or beef or pork for C2 )
2 bags 1-pound cole slaw mix (cabbage/carrot mix) (a total of 2 pounds)
2 red onions chopped
10 cloves fresh garlic, minced
1-3 teaspoons ground ginger, to taste
red pepper flakes (optional)
1-4 to 1/2 cup low-sodium light soy, to taste
salt and pepper to taste
1/4 cup chicken broth or water
2-3 green onion stalks finely chopped (optional for garnish)
Directions
On medium heat, heat oil and brown meat in large frying pan until fully cooked. Increase heat to medium high and add chopped onions and slightly brown.
In a small bowl, mix garlic, ginger, soy sauce and add to pan. Immediately added cabbage/carrots mix and cook through until cabbage is semi-wilted, but still have a crunch to them. Add chicken broth or water as needed if mixture is too dry.
Salt and pepper to taste.
Garnish with chopped green onion and serve.
Yields 4-6 Servings
Approved for all cycles.
If you’re on Cycle 2 or 3, experiment using other types of protein such as beef or pork.
If you’re on Cycle 2 or 3, you may serve with brown rice. Also, feel free to adjust spices to your liking.
Photos and recipe courtesy of Judy H.
Original article and pictures take 17ddblog.com site
