Egg Roll in a Bowl (a.k.a. Potsticker Stir-Fry)

• 份量: 6 servings
• 准备时间: 20 minutes
• 总时间: 45 minutes

配料

1 tablespoon ghee (avocado oil, or high temp fat of choice)

2 medium carrots (peeled and finely diced)

2 shallots (minced)

¼ pound shiitake mushrooms (stemmed and thinly sliced)

Diamond Crystal kosher salt

4 garlic cloves (minced)

1 tablespoon finely grated ginger

2 pounds ground pork

1 small Napa cabbage (cut in half and thinly sliced crosswise)

2 tablespoons coconut aminos

2 teaspoons rice vinegar

1 teaspoon Red Boat fish sauce

2 teaspoons toasted sesame oil

3 scallions (thinly sliced)

步骤

Heat a pan with oil and add the vegetables

In a 12-inch (or larger) skillet over medium heat, melt the ghee. Once it’s hot, toss in the carrots, shallots, and mushrooms.

Season with salt

Add a sprinkle of salt, and sauté for 3 to 5 minutes or until the shallots are soft and the ’shrooms are pliable.

Add the garlic and ginger

Toss in the garlic and ginger, and stir for 30 seconds or until fragrant.

Add the pork along with another sprinkle of salt, and break up the meat with a spatula or wooden spoon.

Cook until the pork is no longer pink

Crank up the heat to medium-high, and cook for about 5 minutes or until the pork is no longer pink.

Remove the pork

Transfer the cooked pork with a slotted spoon to another platter. Leave the cooking liquid in the pan.

Add the cabbage

Throw the cabbage into the pan with another sprinkle of salt, and sauté for 3 to 5 minutes or until wilted.

Add the cooked pork back to the pan.

Lower the heat to medium, and add the ground pork back into the skillet. Stir to combine.

Season the stir-fry

Season with coconut aminos, rice vinegar, and fish sauce. Taste and adjust with more seasoning if needed.

Garnish and serve.

Remove the skillet from the heat. Finish with a drizzle of sesame oil and a generous sprinkle of scallions. Serve and eat!

营养

• 卡路里: 488 kcal
• 总脂肪: 36 g
• 总碳水化合物: 12 g
• 膳食纤维: 3 g
• 蛋白质: 28 g