Wednesday, June 1

Inside Out Egg roll Wins!

After a busy weekend, a day of catching up on the house, running lots of errands and a very fussy, crabby baby {I suspect b/c of another tooth} I almost didn't get this dinner made! Ahh, but I did with Ken's help! So I hope you enjoy and want to try this!

This recipe comes from my mother. Every year around Christmas she makes Won Tons & Egg rolls. She started just making the egg roll filling and serving over rice to avoid the fried part of egg rolls. I changed her recipe up just a little bit! This recipe is great to add/ omit ingredients. Celery, water chestnuts, and/or chicken are just a few items that would work great in this dish. Add your own family's favorites!

4 thin cut pork chops, sliced into strips
4 Tbsp EVOO, divided
4 Tbsp soy sauce, divided
4 c. green cabbage, chopped
1/2 c. green onion, chopped
5 large carrots, shredded
1/2 green pepper (not usually found in egg rolls but I had 1 I needed to use up)
1 1/2 c. medium shrimp (I'm NOT a shrimp fan. So I purposely didn't add much. You may want to add 2-2 1/2 c.)
2 Tbsp Sesame seed oil
1/2 c. coconut milk
1 Tbsp parsley
1 clove garlic, smashed
1 tsp. fresh Ginger, finely diced
1/2 tsp. crushed red pepper
2 Tbsp peanut butter
1 c. brown rice, cooked according to pkge directions

-Marinade pork chops in 2 Tbsp soy sauce and 2 Tbsp EVOO 30 minutes-2 hours
-Meanwhile add 2 Tbsp Sesame oil to a wok over medium/high heat and allow to get HOT (Be careful of oil splatters when adding ingredients)
-Combine 2 Tbsp soy sauce, 2 Tbsp EVOO, peanut butter and coconut milk in a small microwave safe bowl. Microwave for 30 seconds to melt peanut butter. Next add parsley, crushed red pepper, garlic and ginger.
-Add pork + marinade to HOT wok. Cook about 3-5 minutes until no longer pink.
-Add cabbage, green onions, carrots and green pepper to wok and cook about 5 minutes-Just until cabbage starts to become translucent.
-Add shrimp and peanut butter sauce and cook until warmed through- About 5 minutes.
-Serve over brown rice!

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