Here's a GREAT way to enjoy classic comfort food in a healthy way. These inside-out eggrolls avoid the carbs while still hitting you with that classic umami flavor blast. Try this as an appetizer, light lunch, or late-night party snack soon! You are going to love it!
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FOR THE SAUCE:
- ⅓ cup hoisin sauce
- 3 tablespoon soy sauce
- 1 tablespoon Asian fish sauce
- 2 tablespoon Splenda
- 2 tablespoon rice vinegar
- 2 teaspoon sesame oil
FOR THE MEAT AND VEGETABLES:
- 1 lb ground pork, (you can also use turkey, chicken, or beef)
- 2 tablespoons peanut or vegetable oil, divided
- 1 large onion, large diced or sliced into large quarter-rings (you can use red, yellow, or white onions)
- 1 1-inch cube ginger, peeled and finely minced
- 2 tablespoon garlic, finely minced
- 8 oz shiitake or cremini mushrooms, chopped
- 4 cups green cabbage, coarsely chopped
- 1 bunch of scallions, chopped in large sections (see Recipe Note #3)
OTHER VEGETABLE OPTIONS: UP TO 1.5 ADDITIONAL CUPS OF THE FOLLOWING (MIX AND MATCH)
- carrots, peeled and sliced on the bias
- broccoli florets
- cauliflower florets
OPTIONAL CONDIMENTS
INSTRUCTIONS
- Mix the sauce ingredients together in a small bowl and set aside.
- Heat 1 tablespoon of the peanut or vegetable oil in a wok or large skillet over medium-high heat. Add ground pork and brown, stirring frequently and breaking into small chunks, as it cooks, 8–10 minutes or until uniformly browned. Drain and set aside.
- Add the other tablespoon of oil to the skillet along with the onion. Stir-fry for 3 minutes. Add the ginger and garlic; stir-fry for 1 minute. Stir in the mushrooms, cabbage, and scallions (white and light green parts). Lid the skillet and cook, stirring frequently for 5 minutes, or until the cabbage has cooked down slightly.
- Add the ground pork back to the pan along with the green scallion tops and sauce. Stir to combine. Dish into bowls and serve.
Check out the original recipe here on Flipped Out Food!
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