Egg roll bowls with sausage and bean sprouts
- 1 lb pork sausage
- 2 cups white mushrooms, pre-sliced
- 1 ½ tbsp minced garlic
- 6 cups shredded cabbage
- 1 ⅓ cups bean sprouts
- 1 cup shredded carrot
- ⅓ cup coconut aminos
- ¾ tsp ground ginger
- 2 tsp sesame oil
Remove pork sausage meat from casings. Add to a skillet over medium-high heat and cook, breaking up with a wooden spoon, until browned, about 5 minutes. Transfer to a plate.
Meanwhile, thinly slice white mushrooms. When pork is browned, add white mushrooms and garlic to the empty skillet and cook, stirring occasionally until softened, about 3 minutes.
Add shredded cabbage, bean sprouts, carrot, coconut aminos and ground ginger. Cook another 3 minutes, until vegetables are softened.
Return pork sausage to skillet and cook until meat is cooked through, a few minutes more. Divide into bowls and top with a drizzle of sesame oil.