We’ve been craving Chinese food around this house, so I’ve come up with my own deluxe version of Egg Roll in a Bowl. Have you had your veggies today? You will with this healthy dish chock full of vegetables. My Deluxe Pork Egg Roll in a Bowl is very low sugar, gluten-free, low carb and low glycemic. Best of all, it’s oh so delicious! The reason this is very low sugar and not sugar-free is due to a miniscule amount of black strap molasses I added to mimic brown sugar when combined with the sweetener used. If you’re concerned about this being blood sugar friendly, my husband is type II diabetic, and his blood sugar only rose 12 points after eating this. It’s a win! This makes a lot but it’s delicious left over. My kitchen philosophy is to always make enough for leftovers whenever possible. From my little Atlanta, Georgia kitchen to yours, is my Deluxe Pork Egg Roll in a Bowl recipe.
Ingredients (6 – 8 Servings):
- 1/2 Cup Soy Sauce
- 1 Teaspoon Ground Mustard
- 4 Tablespoons Rice Vinegar
- 1 1/2 Tablespoons Xylitol-Free Trim Healthy Mama Gentle Sweet I use Xylitol-Free since Xylitol is very toxic to dogs, and my Assistant Chef just happens to be a my precious dog, Louie. He’s in charge of keeping the floor clean, being my shadow and protecting his yard from the kitchen window. Here’s a link to a very helpful sweetener conversion chart. Note: Original recipe called for two tablespoons light-brown sugar.
- 1/4 – 1/2 Teaspoon Black Strap Molasses (Must be “black strap” to keep this extremely low in sugar). Just taste after adding 1/4 teaspoon to see if a bit more suits your taste.
- 1 Tablespoon Sesame Oil
- 2 Pounds Ground Pork
- 2 Napa Cabbages Thinly Sliced (or 1 Large Head Cabbage)
- 2 Large Carrots Coarsely Shredded
- 6 Green Onions Chopped
- 2 Tablespoons Freshly Grated Ginger
- 6 Garlic Cloves Minced
- 1 Can Bean Sprouts (12-14 Ounce), Drained
- 1 Small Can Diced Water Chestnuts, Drained
- Mix Soy Sauce, Ground Mustard, Rice Vinegar, Gentle Sweet (or appropriate amount of sweetener of choice) and Molasses. Set aside for later.
- Heat a very large skillet (mine is a 5 quart) or wok on medium high, add sesame oil and ground pork. Cook ground pork until browned.
- Add cabbage, carrots and ginger. Don’t abandon ship if it looks like everything won’t fit in your very large skillet or wok. Everything will be spilling over to begin with, and will look like one big, leafy mess. This step is not exactly graceful, lol. Just start gently stirring/folding the cabbage, carrots and ginger into the pork. Once the cabbage starts to wilt, everything will fit perfectly. Cook approximately five minutes or until cabbage is tender (if using regular cabbage instead of Napa cabbage, you’ll need to cook approximately 7-10 minutes).
- Add green onions, bean sprouts, water chestnuts and the sauce made in Step 1. Cook a minute or two until last ingredients added are hot.
- Spoon into your favorite bowl, and be transported to your favorite Chinese restaurant (you might even hear the music).
Y’all come back, now. I’ll be posting regularly throughout the week. I’m always looking for new ideas, so what’s your favorite Chinese food? I’d like to know.
If you follow the Trim Healthy Mama (THM) lifestyle regarding food freedom, this would be an THM S fuel source.
This recipe was adapted from Martha Stewart’s Pork Egg Rolls recipe.
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