The Pioneer Woman Tasty Kitchen
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Egg Roll in a Bowl

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Level: Easy

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Description

This Shrimp and Pork Egg Roll in a Bowl is an easy low carb 30 minute meal that will have your tastebuds doing a happy dance! It is so easy to throw together and so delicious. Even my super picky husband went back for seconds!

Ingredients

  • 1 Tablespoon Oil
  • 12 ounces, weight Raw Shrimp, Peeled, Cleaned And Cut Into Chunks
  • Salt To Taste
  • 1 pound Ground Pork Sausage
  • 14 ounces, weight Cabbage Chopped
  • 2 Tablespoons Soy Sauce
  • 1 teaspoon Sesame Oil
  • 2 cloves Garlic, Diced
  • 1 teaspoon Ginger Paste Or Diced Ginger
  • 2  Scallions, Sliced

Preparation

In a large skillet over medium high heat, add oil. When oil and pan are hot, add shrimp, season with salt and cook until shrimp are pink and no longer translucent. Remove from pan and set aside.

Add pork sausage to the pan and break apart with a wooden spoon or meat chopper. Cook until no longer pink.

Reduce heat to medium. Add cabbage, soy sauce, sesame oil, garlic, and ginger. Stir and cook until cabbage is slightly wilted. Add shrimp back to the pan and stir to combine.

Garnish with sliced scallions

Notes:
• I use avocado oil for almost all of my cooking because it withstands high heat. You could also use coconut oil or animal fat.
• For this egg roll in a bowl, I used already chopped and bagged slaw mix. You could definitely use a head of cabbage as well.
• I love using ginger paste instead of fresh ginger because it is so easy! If you use fresh ginger, be sure to chop it finely.
• Instead of pork and shrimp, you could use chicken. That would be delicious!

Nutrition per servig: 408 cal, 25g fat, 9g carbs, 3g fiber, 34g protein

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