Egg Roll in a Bowl

August 13, 2018

This bowl of goodness was so easy to make.  I love stir fry and I love egg rolls.  This is a gluten free, lower carb, and super delicious take on both!  I made it with Shrimp but it would be really good with chicken, or ground pork too!  I did make Rice for the family and just mixed theirs in separate so I could go grain free and they could be Happy!

 

4 servings

 

Sauce:

1/4 cup coconut Aminos

1 tsp fish oil

2 TBS Sesame oil

1 tsp maple syrup or honey (optional)

3 TBS Rice wine vinegar

 

Stir Fry:

4 handfuls of cabbage slaw mix

1/2 cup frozen shelled edamame

1 Red bell pepper finely sliced and chopped

3-4 green onions

1 handful Cilantro

2 Garlic Cloves

1 tsp ground ginger or 1 inch piece fresh ginger, grated

24 Shrimp (may differ depending on what size shrimp you buy.  Look at serving sizes)

 

Mix the sauce in a bowl and set aside.

Heat a Table spoon Avocado oil or coconut oil in the pan and then add cabbage, edamame, bell pepper, and sauté for about 3 minutes or until starting to soften a bit. Then add in cabbage and garlic.  Then add sauce to your liking. I like lots of sauce and Gerry doesn't like as much.  So I think it's good to add as much or little as you like.   Then plate the veggie mixture.  Add your shrimp to the hot pan and cook.

 

 

* Shrimp are cooked when they start to curl up.  Flip when they curl and then cook on the other side for about 1-2 minutes.

 

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