Asian Cabbage Bowl

An Asian-inspired bowl of tasty and delicious mix of veggies, protein and carbs.

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Course: Lunch

Cuisine: Asian

Keyword: Asian Bowl, Veggie Bowl

Servings:

Calories: 320kcal

Author: Patty

Equipment

Veggie workstation (cutting board, knife, discard bowl, cleaning rag)
Planer, measuring spoons and cups
Wok-like skillet
Wooden spatula

Ingredients

Basic Fragrance

2 cloves Garlic minced
2 t Ginger grated on planer
1/2 Yellow Onion sliced ~1.5” length
2 T Olive oil

Veggie

1/4 Savoy Cabbage Sliced thinkly
1 Carrot Medium sized, thinly match-sticked
1/2 C Mushrooms Diced, mixed or your favorite

Protein + Carb

1/2 # Ground Pork Or chop up meatballs, or tempeh
1/2 C Mixed carbs Rice, farro, whatever you like

After heat off add

4 T Sesame oil
2 T Tamari sauce
2 T Sriracha
2 t Sesame seeds
1 Scallion Sliced

Instructions

Fragrant Base

Slice onions, minced garlic, grate with planer ginger.
Add oil to warm skillet, heat the. Oil then add garlic and ginger to cook in the oil for a few minutes. Then add the onions. Stirring all the while so nothing burns.

Add Veggies

Chop match-sticked carrot and slice cabbage and add to the skillet.

Protein + Carbs

I used left over Thai infuenced meatballs by chopping them up. But could have used ground pork, or chopped tempeh
I used leftd overs by mixing a bit of rice and farro, but you can use whatever you have cooked and left over. After well mixed and thoughourly heated turn off the heat.

Toppings

Add tamari sauce, sriarchi, and sesame oil. Mix well.
Sprinkle with sesame seeds and scallion.

Notes

When I use the word “Asian” what I mean is that I am using spices and tastes from various countries in Asia as part of the bowls flavor. So I used chopped meatballs with Thai influences (kaffir leaves, sweet chili, lime). Then used tamari, sesame oil and seeds for the dish. Nothing is specific to a country but an infusion.

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