Eggroll Bowl

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• 1 medium green cabbage
• ¾ cup sliced carrots
• 1 ½ tsp fresh ground ginger
• 1/2 cup mushrooms
• 2 tsp soy sauce
• 1-2 cloves minced garlic
• 1 ½ tbsp cooking oil
• ½ tsp sesame oil
• White rice
• Scallions to top

[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_single_image image=”7738″ img_size=”large” add_caption=”yes”][/vc_column][/vc_row][vc_row][vc_column][vc_custom_heading text=”Instructions” use_theme_fonts=”yes”][vc_column_text]Begin by slicing the cabbage into slices, about a ¼ inch width. Add both your cooking and sesame oil to a large skillet over medium high heat. Swirl the two together and once it’s hot add in the carrots. Cook for a 3-5 minutes until softened slightly and then add your garlic. When the garlic becomes fragrant add the cabbage, mushrooms, ginger, and soy sauce.  Toss everything to make sure it is all coated, and cook until carrots are easily pierced with a fork. Remove from heat and serve with white rice. Top with scallions or a swirl of Sriracha for a little bit of heat.

You can also make this recipe with other vegetables you have on hand (like snap peas), or with ground pork.[/vc_column_text][/vc_column][/vc_row]