So, you know how devilishly delicious those crispy, fresh egg rolls are from your favorite Asian restaurant? They simply cannot be replicated, right?
Well, now they can – except without the wrapper. Think: “deconstructed egg roll.”
The slippery sweet cabbage and carrots, the umami goodness of the onion and mushroom, the protein packed hoorah of the pork, and then the sesame oil amazingness…
It’s all here – on a plate, in a bowl …

IN A BOX.
WITH A FOX.
IN A HOUSE.
WITH A MOUSE.
HERE OR THERE.
ANYWHERE.

Whenever and however and wherever you decide to consume your meal, you’ll love the savory goodness of this one: Mushroom Cabbage Pork Stir Fry.

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Mushroom Cabbage Pork Stir Fry

10 oz. ground pork
1/4 white onion, chopped
1/2 yellow bell pepper, seeded and chopped
1 cup shiitake mushrooms, sliced
1 cup green and red cabbage, chopped
1/2 cup carrots, shredded
2 Tbs. tamari sauce (or liquid aminos)
2 tsp. fish sauce (sugar free)
2 green onions, sliced
1 tsp. black and white sesame seeds
1 tsp. sesame oil

In a large Dutch oven, heat the ground meat over low heat and break apart with the back of a rubber or wooden spatula.
Once the fat begins to render, add the onions, bell pepper, mushrooms, cabbage, and carrots. Cover, stirring occasionally, and cook until the pork is done and the veggies are soft.
Remove the lid and add the tamari and fish sauce to “deglaze” the pan.

Serve topped with green onions, sesame seeds, and sesame oil.