House of McNally | Egg Roll in A Bowl

BY LYNDSI McNALLY | Sweet Owen Contributor

Why do cravings only ever happen at midnight? With this recipe, you just need a few pantry staples and a trip to the farm market, and your late-night appetite will be satiated. The beautiful thing about this dish is its versatility. Don’t want pork? Sub it with ground beef or chicken. My farm market in Owen County has a variety of meats to choose from, as well as root vegetables in the late summer months. Most vendors accept WIC, so that’s helpful for our young families. Try this recipe and send me a message about your thoughts. I hope you have a happy belly!

Egg Roll in A Bowl

1 lb. ground pork

2 cups finely shredded cabbage

2 cups shredded carrots

1/2 small white onion, thinly sliced

2 tbsp. ginger paste

2 tbsp. minced garlic

3 green onions, finely chopped

2 tbsp. chopped cilantro

Sriracha sauce

1 tbsp. soy sauce

2 tbsp. sesame oil

2 tbsp. olive oil

Salt to taste

Brown pork over medium-high heat, seasoning with salt and soy sauce. Add ginger paste and garlic. Cook for five minutes or until the pork is cooked through. Push aside in pan. Add sesame oil, then sauté white onion, carrot, and cabbage. Cook until cabbage is to your liking (I prefer a bit of a crunch to mine, which takes about five minutes). Plate your dish and add fixings like green onion, Sriracha, and cilantro.

LYNDSI McNALLY is a resident of Owen County, wife, and mother of two boys. She makes her living as a Family Support Worker for HANDS at the Three Rivers District Health Department and often entertains her hundreds of Facebook followers by sharing photos of home-cooked meals.