So we’ve already done a pot sticker bowl. Now we’ll go for the variation known as the deconstructed pot sticker bowl. Somewhat alike, this will have a relatively similar flavour, but the preparation and cooking will be slightly different. Don’t let that put you off though, as it is quite easy. Why don’t you try doing this recipe today?
Details
6 Servings
25 minutes
20 minutes
49 kcal
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Ingredients
4 cups finely shredded cabbage (about 454g/ 1 pound)
½ cup sliced scallions (about 1 bunch), plus extra for garnish
¼ cup chicken bone broth
2 tbsp wheat-free tamari, or ½ cup coconut aminos
2 tbsp fresh lime juice
2 tsp coconut vinegar or unseasoned rice vinegar
2 cloves garlic, minced
½ tsp grated fresh ginger
⅛ tsp crushed red pepper
16oz (454g) ground pork
Ground white pepper
2 large eggs, lightly beaten
Diced red bell peppers, for garnish (optional)
Directions
- In a medium-sized mixing bowl, combine the cabbage, scallions, broth, tamari, lime juice, vinegar, garlic, ginger, and crushed red pepper. Stir everything together thoroughly.
- Over medium heat, place the mixture in a wok or large cast-iron skillet. Stir-fry the vegetables for 10 minutes, or until they are softened.
- Season the ground pork with white pepper and stir-fry, breaking up the pork with a spatula, for about 5 minutes, or until the pork is cooked through.
- Make a well in the centre of the pork mixture and add the eggs, scrambling for 2 minutes, or until the eggs are set. Incorporate the eggs into the pork mixture until thoroughly combined. If desired, garnish with scallions and red bell peppers.
- Refrigerate in an airtight container for up to four days. To reheat, heat for about 5 minutes in a lightly greased skillet over medium heat, stirring occasionally.
Nutrition Facts
6 servings per container
- Amount Per ServingCalories49
- % Daily Value *
- Total Fat
2.5g
4%
- Saturated Fat 0.9g 5%
- Sodium 34mg 2%
- Total Carbohydrate
6.4g
3%
- Sugars 4.3g
- Protein 1.1g 3%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.