In order to bring you the best organic produce, some ingredients may differ from those depicted.
Pork egg roll in a bowl with stir-fried vegetables
Paleo, Carb-Conscious, Dairy-Free, Gluten-Free, Soy-Free
2 Servings, 530 Calories/Serving
Homemade egg rolls can be a big production. That’s why we developed this easy, low-carb bowl featuring your choice of protein, crisp vegetables, and our savory stir-fry blend.
In your bag
- ½ ounce dried shiitake mushrooms
- 1 teaspoon five-spice powder
- 1 organic yellow onion
- 3 organic scallions
- ½ pound organic shredded Savoy or other cabbage
- ¼ pound organic shredded carrots
- Sun Basket stir-fry blend (fish sauce - toasted sesame oil - garlic - ginger)
- 1½ teaspoons rice vinegar
Calories: 530, Protein: 30g (60% DV), Fiber: 8g (32% DV), Total Fat: 35g (54% DV), Monounsaturated Fat: 1.5g, Polyunsaturated Fat: 2g, Saturated Fat: 11g (55% DV), Cholesterol: 80mg (27% DV), Sodium: 850mg (35% DV), Carbohydrates: 28g (9% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV).
Contains: Fish (anchovy)
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Soften the mushrooms
In a small sauce pot, combine the shiitake mushrooms and enough water to cover. Bring to a boil, cover, and cook, stirring occasionally, until softened, 3 to 5 minutes. Meanwhile, start preparing your protein.
Prep your protein
- Ground meat: Cut a small corner from the ground meat packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
- Pork, chicken, or steak strips: Cut a small corner from the packaging and drain off any excess liquid. Transfer the meat to a plate; pat dry with a paper towel.
- Shrimp: Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate.
- Tofu: Pat the tofu dry with paper towels; cut into ½-inch cubes.
Start cooking your protein
In a wok or large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add your protein and season lightly with salt and pepper and the five-spice powder. Cook, stirring and breaking up the ground meat if using, until your protein is lightly browned but not yet cooked through, 1 to 2 minutes for shrimp or tofu, 3 to 5 minutes for ground meat, and 4 to 6 minutes for meat strips. Using a slotted spoon, transfer your protein to a paper-towel-lined plate to drain. Do not clean the pan. Meanwhile, start preparing the vegetables.
Prep the vegetables
- Peel and coarsely chop enough onion to measure ¾ cup [1½ cups].
- Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the light and dark green parts separate. Set aside the light parts for the vegetables and the dark parts for garnish.
- Drain the mushrooms; discard the stems and thinly slice the caps.
Cook the vegetables and finish your protein
In the same pan used for your protein, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the onion and light parts of the scallions, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes.
Stir in the cabbage, carrots, mushrooms, and your protein, season with salt and pepper, and cook until the vegetables are crisp-tender, 1 to 2 minutes. Stir in half the stir-fry blend, adding more if desired, toss to coat, and cook until your protein is cooked through, 1 to 2 minutes. Remove from the heat, stir in the rice vinegar, and season to taste with salt and pepper.
Transfer your protein and vegetables to individual bowls, garnish with the dark green parts of the scallions, and serve.
- Combine the mushrooms and water.
- Time the mushrooms.
- Line a plate with paper towels.
- Measure the onion.
- Garnish with the scallions.