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Author:
Kevin Curry
Egg Roll in a Bowl with Sweet & Sour Pineapple Sauce
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Egg Roll in a Bowl with Sweet & Sour Pineapple Sauce
Ingredients for 4 servings
Substitution
Note
- 1 tablespoon olive oil
- 1 tablespoon garlic, minced
- 1/3 cup green onion
- 2 teaspoons ginger
- 1lb ground turkey (OR ground chicken)
- 6 cups raw broccoli slaw (OR 5 cups shredded cabbage & 1 cup shredded carrots)
- Sauce
- 1 cup pineapple juice (use juice from crushed pineapple so it’s ok if pieces are in it but it should be mainly liquid)
- 2 tablespoons ketchup OR 2 tablespoons sriracha (or more/less to taste)
- 1 1/2 tablespoons low sodium soy sauce
- 1/3 cup rice vinegar
- 1/3 cup water
- 1 1/2 tablespoons arrowroot starch (or corn starch or tapioca flour)
- Garnish
- chopped green onion
Steps
Step 1
Set a large nonstick skillet or wok on medium heat. Once hot, add oil, garlic, ginger and green onion. Cook until the oil is flavored and fragrant, about 2 to 3 minutes. Increase the heat to medium high heat.
Step 2
Add the ground turkey and chop it up in the skillet as it cooks, folding everything together. When the turkey is almost cooked, about 6 minutes, toss in the broccoli slaw or shredded cabbage.
Step 3
Continuously fold everything together until the broccoli and cabbage has slightly wilted and decreased in size. Pour the egg roll into a large bowl, then set it back on medium heat.
Step 4
Mix together the ingredients for the sauce.
Step 5
Pour it into the skillet. Bring it to a gentle simmer, about 1 minutes, and stir continuously so it doesn’t clump or get slimy. REMOVE the skillet from the heat as soon as you see it start to simmer and continue to stir.
Step 6
Pour it over the egg roll bowl and toss/fold everything together. Alternatively, you can just have the sauce as a side.
Step 7
Enjoy the bowl by itself or with steamed cauliflower rice to make it even more plant-strong and low-carb.
Egg Roll in a Bowl with Sweet & Sour Pineapple Sauce
Kevin Curry
INGREDIENTS
- 1 tablespoon olive oil
- 1 tablespoon garlic, minced
- 1/3 cup green onion
- 2 teaspoons ginger
- 1lb ground turkey (OR ground chicken)
- 6 cups raw broccoli slaw (OR 5 cups shredded cabbage & 1 cup shredded carrots)
- Sauce
- 1 cup pineapple juice (use juice from crushed pineapple so it’s ok if pieces are in it but it should be mainly liquid)
- 2 tablespoons ketchup OR 2 tablespoons sriracha (or more/less to taste)
- 1 1/2 tablespoons low sodium soy sauce
- 1/3 cup rice vinegar
- 1/3 cup water
- 1 1/2 tablespoons arrowroot starch (or corn starch or tapioca flour)
- Garnish
- chopped green onion
INSTRUCTIONS
-
Set a large nonstick skillet or wok on medium heat. Once hot, add oil, garlic, ginger and green onion. Cook until the oil is flavored and fragrant, about 2 to 3 minutes. Increase the heat to medium high heat.
-
Add the ground turkey and chop it up in the skillet as it cooks, folding everything together. When the turkey is almost cooked, about 6 minutes, toss in the broccoli slaw or shredded cabbage.
-
Continuously fold everything together until the broccoli and cabbage has slightly wilted and decreased in size. Pour the egg roll into a large bowl, then set it back on medium heat.
-
Mix together the ingredients for the sauce.
-
Pour it into the skillet. Bring it to a gentle simmer, about 1 minutes, and stir continuously so it doesn’t clump or get slimy. REMOVE the skillet from the heat as soon as you see it start to simmer and continue to stir.
-
Pour it over the egg roll bowl and toss/fold everything together. Alternatively, you can just have the sauce as a side.
-
Enjoy the bowl by itself or with steamed cauliflower rice to make it even more plant-strong and low-carb.
Nutrition per serving
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