Egg Roll Bowl: A Delicious Way To Use Leftover Vegetables

Ingredients

Noodles

Ingredients

1 (8-ounce) package ramen noodles
1 tablespoon olive oil
half cup chopped onion
1/2 cup chopped green bell pepper
half of cup chopped purple bell pepper
half of cup chopped carrots
half of cup chopped celery
half of cup chopped cabbage
1/2 cup chopped broccoli
half of cup chopped cauliflower
1/2 cup chopped mushrooms
1/2 cup chopped water chestnuts
1/2 cup chopped bamboo shoots
1/4 cup soy sauce
1/4 cup brown sugar
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon floor ginger
half of teaspoon garlic powder
half teaspoon black pepper

Instructions

1. Cook the ramen noodles based on bundle directions. Drain and put aside.
2. Heat the olive oil in a large skillet or wok over medium-high heat. Add the onion, green bell pepper, red bell pepper, carrots, celery, cabbage, broccoli, cauliflower, mushrooms, water chestnuts, and bamboo shoots. Cook, stirring sometimes, until the greens are tender, about 5 minutes.
3. Add the soy sauce, brown sugar, rice vinegar, sesame oil, ginger, garlic powder, and black pepper. Stir to combine.
4. Add the noodles to the skillet and cook dinner, stirring sometimes, until heated via, about 2 minutes.
5. Serve immediately.

Veggies

Egg rolls are a preferred appetizer or main course that can be made with quite lots of elements. The most typical components embody cabbage, carrots, celery, and onions. Other popular elements include bell peppers, mushrooms, and water chestnuts. Egg rolls are sometimes wrapped in a wonton wrapper and fried until golden brown.

Egg roll bowls are a healthier version of egg rolls which may be made without the wonton wrapper. Instead, the elements are simply cooked together in a bowl. This makes egg roll bowls a good way to make use of up leftover vegetables. Egg roll bowls are also a good supply of protein, fiber, and vitamins.

To make an egg roll bowl, simply mix your desired ingredients in a bowl and cook dinner until tender. You can add a wide selection of sauces to your egg roll bowl, such as soy sauce, teriyaki sauce, or hoisin sauce. You can even top your egg roll bowl together with your favorite toppings, similar to green onions, sesame seeds, or crushed peanuts.

Sauce

Ingredients:

1 tablespoon vegetable oil

1 pound floor pork

1 small onion, chopped

1 green bell pepper, chopped

1 pink bell pepper, chopped

1 (10 ounce) bag coleslaw mix

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can corn, drained

1/2 cup bottled teriyaki sauce

1/4 cup soy sauce

1 tablespoon brown sugar

1 teaspoon ground ginger

1/4 teaspoon garlic powder

1/4 teaspoon black pepper

Rice, for serving

Sauce:

1/4 cup soy sauce

1/4 cup hoisin sauce

2 tablespoons brown sugar

1 tablespoon rice vinegar

1 teaspoon sesame oil

1 teaspoon cornstarch

1/4 cup water

Instructions

Make the Sauce

In a big skillet or wok, heat olive oil over medium heat. Add garlic and ginger and prepare dinner until aromatic, about 30 seconds.

Add frozen greens and cook, stirring often, till browned throughout and largely defrosted, about 5 minutes.

Add water, tamari, and brown sugar to the skillet and cook dinner till the vegetables are cooked via and the sauce has thickened, about 5 minutes.

In a small bowl, whisk collectively cornstarch and cold water to form a slurry. Add half of the slurry to the skillet and stir to combine. Cook till the sauce has thickened, about 1 minute.

Remove from heat and stir in remaining sesame oil. Serve over rice, noodles, or your favorite protein.

Cook the Noodles

1. Bring a big pot of salted water to a boil. Add the noodles and prepare dinner according to the bundle directions.

2. Drain the noodles in a colander and rinse with chilly water

3. Set the noodles aside to chill slightly.

4. While the noodles are cooking, prepare the opposite ingredients.

5. Heat a big skillet or wok over medium-high heat. Add the oil and swirl to coat.

6. Add the vegetables and cook dinner, stirring constantly, until softened.

7. Add the cooked noodles and toss to mix.

8. Stir within the sauce, salt, and pepper.

9. Cook for 2-3 minutes, or until the noodles are heated by way of.

10. Serve instantly, topped along with your favorite toppings.

Stir-fry

Stir-fry

1. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high warmth.
2. Add vegetables to the skillet and stir-fry till tender, about 5 minutes.
three. Add sauce and prepare dinner for 1 minute extra, stirring continuously.
4. Remove from heat and serve over rice or noodles.

Combine

Ingredients:

• 1 tablespoon olive oil
• 1/2 onion, chopped
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1 cup leftover vegetables, chopped (such as broccoli, carrots, zucchini, or squash)
• 2 eggs, beaten
• 1/2 cup shredded cheddar cheese
• 1/4 cup salsa
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Heat olive oil in a big skillet over medium heat.
2. Add onion, green bell pepper, and purple bell pepper and cook dinner till softened, about 5 minutes.
3. Add leftover vegetables and prepare dinner till heated through, about three minutes.
4. Pour eggs over the vegetables and cook dinner until set, about 3 minutes.
5. Stir in cheese, salsa, salt, and pepper.
6. Cook until cheese is melted and bubbly, about 1 minute more.
7. Serve instantly.

Tips

Variations

Tips for Egg Roll Bowl Recipe Roll Bowl:

– Add more greens to the bowl for additional diet and taste.

– Experiment with completely different sauces to search out your favorite combination.

– Top the bowl with fresh herbs for a pop of colour and flavor.

– Cook the rice noodles according to the bundle directions earlier than adding them to the bowl.

– Use cooked hen or tofu as a protein option.

– Add a fried egg to the bowl for a scrumptious and filling addition.

– Make a large batch of the egg roll bowl and retailer it in the refrigerator for straightforward meals all through the week.

Storage and Reheating

Tips

• For a crispier bowl, use day-old rice.
• If you haven’t any leftover vegetables, you can use fresh vegetables. Just cook them until they are tender.
• To make the bowl gluten-free, use gluten-free soy sauce and egg roll wrappers.
• To make the bowl vegan, use tofu scramble as an alternative of eggs and vegetable broth as an alternative of chicken broth.

Storage

• Egg roll bowls could be stored within the refrigerator for as a lot as three days.
• To reheat, microwave on excessive for 1-2 minutes, or till heated through.

Reheating

• Microwave: Place the egg roll bowl in the microwave and warmth on excessive for 1-2 minutes, or until heated by way of.
• Stovetop: Heat somewhat oil in a skillet over medium heat. Add the egg roll bowl and prepare dinner for 2-3 minutes, or till heated through.
• Oven: Preheat the oven to 350 degrees Fahrenheit. Place the egg roll bowl in a baking dish and bake for 10-15 minutes, or till heated through.