My family loves Chinese food. Whenever we order it, my husband gets any meal that is fried, crunchy, and covered in sauce (he feels awful after he eats it.)
For the past year, we have been on a journey to heal him (he has a traumatic brain injury with residual brain damage). He is suppose to give up gluten, dairy, and refined sugar to get rid of any inflammation in his body.
One of my coaches in our challenge group posted this recipe and I new I had to try it. Cheap, filling, easy, and family friendly… it was sure to be a winner. I modified the original recipe and this is what I came up with.
Eggroll in a Bowl
- 1 lb ground turkey or lean ground pork
- 1 tbs coconut oil
- 1 white onion sliced
- 1 cabbage, sliced thin
- 2 large carrots, shredded
- 3 cloves of garlic, minced
- 3 tsp. of grated ginger
- 1/4 cup coconut amnios or low sodium, gluten free, soy sauce
- 2 tbs. rice vinegar
- 2 tsp maple syrup
- sprinkle of crushed red pepper
- sea salt
Heat a non stick skillet or wok over medium high heat. Add 1 tbs. coconut oil and ground turkey, season with salt and pepper. With a wooden spoon, break up the turkey while it cooks about 4-5 minutes. Remove from pan.
Add in onion, season with sea salt, stir until translucent. Add in cabbage and carrots sauté until softened about 5 minutes.
In a bowl mix the final ingredients to make a sauce.
Add the meat and sauce back into the pan with the veggies, top with green onions, serve with rice, and enjoy!