Prep all veggies first. Cut cabbage in half, then
into fine strips. Peel carrots, then using a
julienne peeler, scrape both carrots into strips.
Cut the onion in half, then into fine strips. Dry
off the bean sprouts.
Using a stir fry pan, get it hot and put in your
butter or coconut oil, or combination of both.
Swirl to coat the pan.
Dump in cabbage, carrots, bean sprouts and onion
slices and immediately begin tossing to mix and
lightly coat with the butter. Press veggies down
into pan and let sit for a minute.
Sprinkle with black pepper and a few shakes of
Bragg's. Toss to mix and press veggies down
again.
Holding the knob of ginger in one hand, use a
fork and lightly scrape the flesh into the pan.
You don't want big chunks, just itty bitty
pieces. Turn it a quarter turn and scrape some
more. Finally, squeeze the last of the root so
the juice drips into the pan.
Continue to toss veggies and then pat down
until the cabbage softens but doesn't lose its
crunch. Add more Bragg's to taste.
Originally Submitted
6/17/2015
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