Name: Egg Roll Bowls
Total time: 50 min
Yield: 5 servings
Ingredients: 3 tbsp soy sauce, low sodium or coconut aminos; 1 tbsp sesame oil; 2 tbsp shaoxing wine vinegar; 1/4 tsp white pepper; 1/4 tsp five spice; 1 1/2 tsp cornstarch; 2 tbsp vegan oyster sauce; 1 tsp rice vinegar; 1/2 tsp lite soy sauce; 1 tsp sugar; 1 tbsp water; 2-3 tsp avocado oil; 12 oz cremini mushrooms, diced small; 8 oz shiitake mushrooms, sliced thin; 2 shallots, sliced thin; 1 tbsp fresh ginger, minced; 1 tbsp garlic cloves, minced; 3/4 tsp salt; 1 cup carrot, shredded; 3 cups savoy cabbage, cut into thin shreds; 1/4 cup green onions; to taste sesame seeds, toasted; to taste sriracha; to taste red pepper flakes; for serving jasmine rice, cooked

Estimate, per serving

Estimating…

Ingredients

soy saucelow sodium or coconut aminos: 4.8 tbsp
sesame oil: 1 5/8 tbsp
shaoxing wine vinegar: 3.2 tbsp
white pepper: 3/8 tsp
five spice: 3/8 tsp
cornstarch: 2 3/8 tsp
vegan oyster sauce: 3.2 tbsp
rice vinegar: 1 5/8 tsp
lite soy sauce: 0.8 tsp
sugar: 1 5/8 tsp
water: 1 5/8 tbsp
avocado oil: 4 -3 tsp
cremini mushroomsdiced small: 19.2 oz
shiitake mushroomssliced thin: 12.8 oz
shallotssliced thin: 3
fresh gingerminced: 1 5/8 tbsp
garlic clovesminced: 1 5/8 tbsp
salt: 1.2 tsp
carrotshredded: 1 5/8 cup
savoy cabbagecut into thin shreds: 4.8 cups
green onions: 3/8 cup
sesame seedstoasted: to taste
sriracha: to taste
red pepper flakes: to taste
jasmine ricecooked: for serving

Method

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

Fits

Vegan
Vegetarian
Pescatarian
Dairy-free
Egg-free