I totally stole this idea from another blog. It sounded pretty legit, so I fussed with it to suit our tastes and not depend on leftovers. I am well aware that this is one of the least photogenic foods that has existed. I’m comfortable with that. It’s delicious. If you’re not being so strict about watching carbs, adding shredded carrots or thinly sliced red bell pepper would be really nice. Really anything can be modified, this is just what I put in mine.
Eggroll Stir Fry Bowls (makes 8)
- 32 oz boneless skinless chicken thighs – trimmed & marinated in a little tamari and white vinegar, cut into 1/2″ chunks
- 1 chub “hot” style breakfast sausage
- 1 medium-large head green cabbage, cored and shredded (about 24 oz)
- 12 oz crimini mushrooms, cleaned and sliced
- 1 container firm tofu, drained, and extra moisture pressed out (if you freeze and thaw, the tofu can be rung out kind of like a sponge) – cut into 1/4 – 1/2″ cubes
- 3 tablespoons avocado oil
- 2 tsp ginger root, grated
- 3 cloves garlic, pressed
- 3 tablespoons tamari or soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sake
- 1 tsp sesame oil
- 1/2 tsp hot chili oil
- If you have a super hot stove burner and a wok, please, I defer to you. I don’t. Everything was done in batches and mixed together in a bowl off the heat. If you are a mere mortal, follow my instructions.
- Make sure everything is prepped and ready to go before you start cooking.
- In a large skillet, brown your sausage. Once browned, pull the sausage out of the pan into a large bowl but try to leave as much of the rendered fat in the pan.
- Add your tofu and cook over medium heat to allow the tofu to crisp
- Once tofu has crisped, dump it into a large bowl with the pork.
- Reheat the pan over high heat, and add your chicken thighs. Cook until browned, add to bowl.
- Pour a little avocado oil into the pan, reduce heat to medium high and add your sliced mushrooms. Cook until moisture has evaporated and mushrooms begin to turn golden brown. Add them to your bowl.
- Add the rest of your avocado oil and cabbage. Cook over medium high heat until the cabbage begins to darken or char a little on the bottom. Stir/flip the cabbage until it all begins to soften.
- Add your ginger and garlic to the cabbage. Stir. As soon as it begins smelling really great, add the tamari, vinegar, sake, sesame oil, chili oil mixture. Shake/stir until cabbage is coated and remove from heat. Add to the bowl.
- Thoroughly mix everything in the bowl and split the mixture into 8 portions.
Nutrition Breakdown (per 1/8 recipe)
36 g protein