Egg Roll Bowls

Ingredients

soy sauce low sodium or coconut aminos

2 3/8 tbsp

sesame oil

0.8 tbsp

shaoxing wine vinegar

1 5/8 tbsp

white pepper

0.2 tsp

five spice

0.2 tsp

cornstarch

1.2 tsp

vegan oyster sauce

1 5/8 tbsp

rice vinegar

0.8 tsp

lite soy sauce

3/8 tsp

sugar

0.8 tsp

water

0.8 tbsp

avocado oil

2 -3 tsp

cremini mushrooms diced small

9 5/8 oz

shiitake mushrooms sliced thin

6 3/8 oz

shallots sliced thin

2

fresh ginger minced

0.8 tbsp

garlic cloves minced

0.8 tbsp

salt

5/8 tsp

carrot shredded

0.8 cup

savoy cabbage cut into thin shreds

2 3/8 cups

green onions

0.2 cup

sesame seeds toasted

to taste

sriracha

to taste

red pepper flakes

to taste

jasmine rice cooked

for serving

Method

1. 01Whisk soy sauce, sesame oil, vinegar, white pepper, five spice, and cornstarch in a small bowl. Set aside.
2. 02Whisk oyster sauce, rice vinegar, lite soy sauce, sugar, and water in another small bowl. Set aside.
3. 03Heat a large skillet or wok to medium-high. Add a couple teaspoons of oil and cremini mushrooms. Stir for about 3 minutes. Push off to the side and add shallots and shiitakes. Stir for about 3 minutes.
4. 04Push mushrooms to the sides, add 1 teaspoon oil, garlic, and ginger to the open space. Stir for 1 minute.
5. 05Add salt, carrots, and cabbage. Mix and cook about 5 minutes, stirring frequently.5 min
6. 06Whisk the stir-fry sauce, then pour into the pan. Continue cooking until cabbage and carrots are tender-crisp.
7. 07Add green onions and stir to combine.
8. 08Divide among bowls on its own or serve over jasmine rice, bean thread noodles, rice noodles, or black rice.
9. 09Garnish with drizzle sauce, toasted sesame seeds, sriracha, and red pepper flakes.