easy low carb egg roll bowl

How To Make easy low carb egg roll bowl

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  1

  Dice up 1 cup carrots, slice 1/2-2/3 head of cabbage and slice 1/2 large white onion and set aside.
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  2

  Arrange the sauces and additional ingredients.
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  3

  Slice and dice 1 tablespoon of fresh ginger and 1 clove of garlic and place in large pan over medium heat, in 1 tablespoon of olive oil for 1-2 minutes pulling off heat before it browns
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  4

  Add 1 lb of mild breakfast sausage and 2 packets of mixed sliced mushrooms and sauté & brown over medium heat.
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  5

  Push sausage, mushrooms & ginger/garlic to one side of pan and add 1 tablespoon sesame oil to pan. Dump in shredded carrots, onion and cabbage into pan and pour 1/4 cup soy sauce and 1 tablespoon siracha sauce over the cabbage mixture
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  6

  Over medium heat mix the cabbage, onion, carrots, sausage & mushrooms well and continuously for a few minutes.
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  7

  Using a cover, continue over medium heat to sauté and every few minutes stir the mix, cooking for 15 minutes, checking to ensure you don't burn the bottom of the mix
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  8

  Plate the dish covering with sesame seeds. You may add a bit more soy sauce, or we prefer Japanese bbq sauce and sliced green scallion onions for more flavor kick.
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  9

  This is the Japanese bbq sauce we found years ago...Bacman's. Unbelievable flavor, not too salty and great on any meat, poultry even fish!
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  10

  Enjoy!!!!
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