Author: jayewilde

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Eggroll In a Bowl

Eggroll In A Bowl
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Eggroll In A Bowl

Recipe by Weight WatchersCourse: Main
Servings

4

servings
Prep time

5

minutes
Cooking time

15

minutes
Calories

425

kcal
Total time

20

minutes

Ingredients

  • 1 lb ground chicken

  • 1 tablespoon sesame oil

  • 1 bag pre-shredded coleslaw blend (9 oz- 5 cups of cabbage)

  • 2 teaspoon shredded ginger

  • 2 teaspoon minced garlic

  • 2 tablespoon soy sauce or coconut aminos

  • ¼ cup sliced green onions

  • Sriracha sauce (optional)

Directions

  • In a non-stick pan, heat the sesame oil and cook the ground chicken over medium-high heat until cooked through. This took about 5-6 mins. Drain any remaining liquid or grease from the pan.
  • Add the bag of shredded cabbage mix, garlic, ginger, and coconut aminos (or soy sauce).
  • Sauté the chicken and cabbage mixture for 3-4 mins until the cabbage is cooked through, but still crisp-tender.
  • Mix in the green onions and use the green onions as a garnish on the top, if desired.
  • Drizzle with a little sriracha sauce to increase the heat factor.

Recipe Video

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Cooking with Jaye – Korean Beef Bulgogi

Korean Beef Bulgogi










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Korean Beef Bulgogi

Course: Main

Servings

4

servings

Prep time

2

hours 

45

minutes

Cooking time

15

minutes

Total time

3

hours 

Ingredients

  • 1 ½ pounds boneless rib eye steak

  • ½ small pear, peeled and coarsely grated

  • ¼ cup reduced sodium soy sauce

  • 2 tablespoons brown sugar

  • 2 tablespoons toasted sesame oil

  • 3 cloves garlic, minced

  • 1 tablespoon freshly grated ginger

  • 1 tablespoon gochujang, Korean red pepper paste

  • 2 tablespoons vegetable oil, divided

  • 2 green onions, thinly sliced

  • 1 teaspoon toasted sesame seeds

Directions

  • Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into 1/4-inch thick slices.
  • In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. In a gallon size Ziploc bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally.
  • Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat.* Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. Repeat with remaining 1 tablespoon vegetable oil and steak.
  • Serve immediately, garnished with green onions and sesame seeds, if desired.

Recipe Video