So Many Dishes

I’ve made enough bowl recipes over the past year to know that most bowls involve numerous elements, and placement and presentation are a significant part of what makes up a bowl.

I made one of the recipes from my post Ten to Try tonight, chicken egg roll bowl. It’s essentially a deconstructed egg roll, and it tasted delicious. But it’s not what I consider a bowl recipe. Yes, I served it in bowls, but it’s essentially a stir-fry served with rice. We both loved the dish, but next time I’ll serve the meat and veggie stir-fry on a plate over the rice.

The recipe is one I downloaded from the Skinnytaste website. I still haven’t tried a Skinnytaste recipe that Ken and I haven’t enjoyed. It calls for ground chicken, but I used ground turkey, and it worked perfectly.

This dish highlights the vegetables, bok choy and slaw mix with cabbage. I couldn’t find the baby bok choy that the recipe specifies, but a regular bok choy worked just fine. I used tri-color slaw mix, with green and red cabbage plus carrots; I might try broccoli slaw mix next time, but just to try something different.

Chicken Egg Roll Bowl

• 1 lb. 93% ground chicken or turkey
• 2 teaspoons vegetable oil
• 3 tablespoons reduced sodium soy sauce
• 1 bunch (approximately 6) scallions, sliced, dark green parts separated for garnish
• 2 garlic cloves, minced
• 1 tablespoon minced fresh ginger
• 3 cups slaw mix with cabbage
• 2 cups bok choy, thinly sliced (approximately 2 baby bok choy or 1 regular)
• 1 tablespoon Chinese rice wine or dry sherry
• 1 tablespoon sesame oil
• 2 cups cooked white rice, for serving

In a wok or nonstick skillet, heat oil over medium-high heat. Add the chicken or turkey with 1/2 tablespoon of the soy sauce. Cook until browned and cooked through, breaking it up into smaller pieces as it cooks, about 5 minutes.

Add the scallion whites and light green parts, garlic, and ginger; stir well and cook 2 minutes. Add the veggies, pour the remaining 2 1/2 tablespoons soy sauce, rice wine, and sesame oil and stir-fry until the vegetables are wilted but still crunchy, about 4 minutes.

Remove from heat and serve with rice, garnished with reserved scallion greens. Makes 4 servings.

Happy eating!