HEALTHY EGG ROLL IN A BOWL

Australian Natural Bodz - - The Natural Chef -

To meet the de­mand for healthy, low­carb fare, you’ve likely seen the trend where restau­rants are of­fer­ing more tra­di­tional menus items, such as sand­wiches and bur­ri­tos, in bowls while ditch­ing the high-carb bread and wraps. But why not try some­thing com­pletely dif­fer­ent to change things up a lit­tle. Some­thing that not only has a great pro­tein hit but also tastes great as well.The egg roll. Try this healthy, low­carb ver­sion, which de­liv­ers the de­li­cious­ness of the in­sides of the egg roll with­out all the carbs (the wrap­pers) or be­ing deep­fried. That’s what I call low­carb, guilt­free qui­sine at its finest. In­gre­di­ents: • 400gm of ground pork, or lean beef, or chicken breast. • 1 head of cab­bage, thinly sliced • ½ medium onion, thinly sliced • 1 tbsp cold-pressed se­same oil • ¼ cup soy or tamari sauce • 1 clove gar­lic, minced • 1 tsp ground gin­ger • 2 tbsp chicken broth • Salt and pep­per to taste Di­rec­tions: 1. In a large pan or wok heated over medium heat, brown ground meat of your choice. 2. Add the se­same oil and onion to the pan with browned ground pork and con­tinue cook­ing over medium heat. 3. In a small bowl, mix soy sauce, gar­lic, and ground gin­ger to­gether and add to pan. 4. Add the cab­bage and chicken broth to the pan and con­tinue cook­ing over medium heat, stir­ring fre­quently. 5. Op­tional: Gar­nish with salt, pep­per, and green onion.

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