Have you ever had a craving for something that you know wasn’t part of your current diet plan? That was me yesterday. There may have even been a point when I was searching for my local Chinese takeout’s phone number knowing very well I need to avoid soy. Therein, lies the dilemma. So, I thought of this recipe that I have been seeing floating around for an Egg Roll in a Bowl.
I have been searching for a soy alternative and found just that at my local grocery store. Bragg Coconut Liquid Aminos fit the bill. Not only is it soy-free, but it is gluten-free, vegan and Non-GMO Project Verified. Does it taste exactly like soy? The answer is no, but it is very close. The flavor kind of reminds me of a cross between soy and ponzu sauce with a thicker consistency.
I failed to take a lot of photos during the process. So, click here to check out my quick cooking video on TikTok!
A FEW NOTES
Use soy sauce if you so desire. Just be sure to cut the amount by about half, or your dish may be too salty. Not only did I love the flavor of this dish, but I also loved it for a few other reasons. It is super inexpensive, makes a lot, and is so easy to prepare. Dinner on your table in just about thirty minutes. What’s not to love about all of this? To save time, and also to keep the cost down, go for the bag of coleslaw mix. Not only does everything come shredded, but the mix includes green cabbage, red cabbage and carrots. This recipe for an Egg Roll in a Bowl is also keto, low-carb and gluten-free.
ADDITIONALLY:
- Use your favorite protein. Ground pork, beef, chicken or turkey. Shrimp will also work well. Keep it vegetarian by using more coleslaw mix in replacement of the meat.
- Soy sauce or tamari can be used instead of coconut aminos.
- Add a crunch element. Toasted sesame seeds and/or your favorite nut. Definitely using cashews next time.
- Rice is optional.
- A wok works really well.
- Double this recipe because you are going to want seconds and leftovers.
- Add green onions if you wish (probably one ingredient you will never see me use).
HOW TO PREPARE AN EGG ROLL IN A BOWL
Using a wok, starting browning the ground pork. Season with just a touch of kosher salt and black pepper. Once browned, add in the garlic and onions. Cook for just a minute or so. Add in the ginger. Deglaze the pan with the chicken stock. Loosen up all the browned bits at the bottom of the pan. Allow to cook for just another minute or so.
Pour in the coleslaw mix. It’s going to look like a lot at this point, but it will cook down. Add in two tablespoons of the coconut aminos and the rice wine vinegar. Give it all a good stir. Place lid and allow to cook for at least fifteen minutes. About halfway through, taste. This is where I added the additional two tablespoons of coconut aminos. Fee free to add more, or less. Taste for salt.
As an alternative to cooking your own rice, I love this microwavable rice from VeeTee. Highly suggest using it if you are adding rice to this dish. To plate, add a few spoonfuls of rice to a big bowl. Top with loads of this amazing mixture you just created. Sprinkle with toasted sesame seeds and a drizzle of a good-quality sesame oil. Green onions are totally up to you. Next time I will be adding a few chopped cashews as a flavor, and crunch element. Hope you enjoy my version of an Egg Roll in a Bowl! Please share your creations with me.
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