15 mins

Egg roll bowls with sausage and bean sprouts

Lunch

Four servings

Nutrition info

• 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

Directions

• Step 1

  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.

  In this recipe

  • 1 lb pork sausage
• Step 2

  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.

  In this recipe

  • 2 cups white mushrooms, pre-sliced
  • 1 ½ tbsp minced garlic
• Step 3

  Add shredded cabbage, bean sprouts, carrot, coconut aminos and ground ginger. Cook another 3 minutes, until vegetables are softened.

  In this recipe

  • 6 cups shredded cabbage
  • 1 ⅓ cups bean sprouts
  • 1 cup shredded carrot
  • ⅓ cup coconut aminos
  • ¾ tsp ground ginger
• Step 4

  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.

  In this recipe

  • 1 lb pork sausage
  • 2 tsp sesame oil