1smallhead Chinese cabbage(savoy, nappa, or green cabbage all work too)
2carrotspeeled and julienne
1/2tsppepperor red pepper flakes
1/4cupgluten free tamarior shoyu
3tbsprefined coconut oilor canola oil
1poundground or chopped chickenor pork
1/2cuproasted cashews or peanutschopped (garnish)
In a large bowl, combine bean sprouts, cabbage, scallions, carrots, salt, pepper, and tamari.
Heat oil over high heat in a large saute pan or wok. Add ground chicken and stir-fry 2 minutes until white. In a bowl, mix the eggs with a fork. Use a wooden spatula to stir the chicken to the side to make room for the egg. Pour into the pan and cook the egg for 30 seconds.
Stir in half the cabbage mixture. Cook to reduce for 3 minutes. Add the remaining cabbage and saute for 3 more minutes, stirring occasionally.
Serve the egg roll mixture hot with crunchy roasted nuts sprinkled on top.
You may want to slice wanton wrappers and deep fry a few. Then use the strips to garnish the bowls.
Easy Duck Sauce
2 Tablespoons apricot jam with 1 teaspoon rice vinegar. Taste and add more jam or vinegar until it's pleasantly sweet and sour. You may also use a little sriracha for a spicy flavor. Spoon over the top of the egg roll bowls.