Low FODMAP Egg Roll Bowl
Low FODMAP Egg Roll Bowl tastes like the filling of an egg roll, without the fried wrapper. It is gluten-free and can be served over rice.
Servings 4
Ingredients
- 4 tablespoons low-sodium soy sauce or gluten-free tamari sauce, divided
- 1 1/2 teaspoons sugar
- 1 teaspoon FODY Garlic-Infused Oil
- 1 teaspoon rice vinegar
- 1/2 teaspoon toasted sesame oil
- 1/2 teaspoon freshly grated ginger root
- 1 lb. ground pork or turkey
- ½ teaspoon ground black pepper, divided
- 1 ½ teaspoons canola oil
- 3 cups shredded cabbage (not savoy)
- 1 cup shredded carrots
- Salt to taste
- 4 scallions, thinly sliced (green parts only)
Instructions
- Make the sauce: In a small bowl, combine 3 tablespoons soy sauce or tamari, sugar, garlic oil, vinegar, sesame oil, and ginger. Set aside.
- Combine ground pork or turkey with 1 tablespoon soy sauce and ¼ teaspoon pepper. Brown and crumble over medium-high heat. Drain fat and remove from skillet.
- Add canola oil to the same skillet and heat over medium-high heat. Add carrots and stir-fry until crisp-tender, about 2 minutes, and then add the cabbage and stir-fry until it just starts to wilt, about 2 more minutes.
- Add the browned meat and sauce mixture to the cabbage and carrots. Season with remaining ¼ teaspoon pepper and salt to taste. Stir and cook until most of the liquid is absorbed. Garnish with green onions and serve over rice if desired.