Egg Roll In A Bowl
Hey there. How’s it going today?
We are well here at Ange’s Table, thank God. The sun is shining, the bills are paid, there is food on the table and a roof over our heads. What more can we ask for?
If you are reading my blog, then most likely you have food allergies as well. One of the cuisines I miss the most is Asian food. I LOVE Asian food. The flavors are so bold, and contrasting at the same time. Its like a fireworks show in your mouth with every bite.
There have been all kinds of recipes I have tried to bring those flavors I love so much home. Coming up with this Egg Roll In A Bowl with ingredients that were safe for me to eat, but still had that authentic flavor was a bit of a challenge. One I gladly accepted. Boy did we hit a home run with this one!
This Egg Roll In A Bowl has sweet, savory, a hint of spice, and the full flavors of ginger and garlic. You can serve it as it is, or over rice. Either way, I know you and your family will love it!
Egg Roll In A Bowl
- 1 lb ground beef
- 2 carrots, shredded
- 1/2 head medium cabbage, shredded
- 1 1/2 tsp seasoned salt mix
- 2 tsp ginger, freeze dried
- 1 1/2 tsp garlic, freeze dried
- 2 Tbsp rice wine vinegar
- 4 Tbsp coconut aminos, or to taste
- 1 tsp Sambal Oelec, optional
- 1 tsp honey
- 1/2 tsp garlic powder
- 1/2 tsp ground ginger
Brown ground beef in a large pan. Once it releases some fat and is no longer all pink, add in freeze dried spices. You can also use fresh if available. Mix well.
Add in shredded cabbage. When it starts to wilt, and you have room in the pan, add in carrots. Again, mix well.
In a small bowl, combine vinegar, coconut aminos, sambal, honey and additional garlic and ginger. Mix well, then pour over meat and vegetable mixture.
Cook until vegetables soften, 6-8 minutes.
Serve in a bowl, or over rice.
What kinds of foods do you miss the most?
Leave us a comment below, or tag us on Instagram @Anges_Table and let us know.