Pork Egg Roll Bowls

Ingredients

• Ground pork

  Fresh, raw

  8 oz or 226g

• Soy sauce

  Made from soy (tamari)

  3 tbsp or 54g

• Onions

  Raw

  ½ small or 35g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ginger root

  Raw

  ½ tsp or 1g

• Cabbage

  Chinese (pak-choi), raw

  2 ½ cup, shredded or 175g

• Baby Bok Choy

  Melissa's

  1 head or 170g

• Carrots

  Raw

  ½ cup grated or 55g

• Mushrooms

  Shiitake, raw

  4 mushroom or 76g

• Rice wine vinegar

  ½ tsp or 3g

• Sesame oil

  Salad or cooking

  ½ tsp or 2g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Sesame seeds

  Seeds, whole, dried

  1 tbsp or 9g

Directions

1. Heat a large nonstick skillet or wok over medium-high heat.
2. Add the ground pork and one-third of the soy sauce. Cook, breaking the meat into small pieces, until browned, about 3 minutes.
3. Add the chopped onion, minced garlic, and grated ginger. Cook, stirring, until the vegetables are soft, about 2 to 3 minutes.
4. Stir in the shredded cabbage, sliced bok choy, grated carrots, and sliced mushrooms.
5. Add the remaining soy sauce, rice wine vinegar, and sesame oil. Cook, stirring occasionally, until the cabbage and bok choy are wilted but still crunchy, about 3 to 4 minutes.
6. Serve hot, garnished with sliced scallions and sesame seeds.