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Weekend Wisdom Favorites

We feature one of our favorite segments from Weekend Wisdom - the weekly newsletter of Perfect Avocado Retreats every Thursday. If you want more content like this subscribe to our Weekend Wisdom Newsletter here.

Best new favorite recipe: My sister recently shared this recipe with me and it’s instantly in the rotation. Egg Roll in a Bowl is so delicious, healthy, and versatile. I’m just pasting in her recipe verbatim. Enjoy! ~ Pam

Egg Roll in a Bowl

1 lb ground pork, chicken, beef or turkey

1 medium head green cabbage, thinly sliced

2 carrots grated or cut into matchsticks

1 small white or yellow onion onion, diced or thinly sliced

one stalk celery thinly sliced

1 to 3 tsp toasted sesame oil

1 Tbsp rice wine vinegar

1/4 cup soy sauce

1 tsp grated ginger

1 tsp minced garlic

1 Tbsp sweet chili sauce

salt and pepper to taste

2 or 3 green onions thinly sliced, green part only

chopped almonds or peanuts

In a large skillet over medium high heat, brown the meat, breaking it up as it cooks, until no longer pink. Drain the meat. Add the onion, garlic, sesame oil, rice wine vinegar and sweet chili sauce to the skillet with the meat. Cook for a few minutes just until the onion softens. Add the cabbage, carrots and celery and cook for another 5 minutes or so until the cabbage is wilted but not soft. Season with salt and pepper. Garnish with sliced green onions and chopped nuts.

This recipe is really flexible. You can use leftover chicken, pork or beef sliced thinly or chopped and add it after veggies are cooked just to heat through. For the veggies I like to use half green, half purple cabbage for color. Napa cabbage will also work. I have also used sliced bok choy and broccoli stalks cut into matchsticks. I sometimes add water chestnuts for a different crunch. I have even used bagged coleslaw and broccoli slaw. The flavorings are equally flexible based on what you have and what you like. If you don't want to use the sweet chili sauce because of the sugar you can add a pinch of red pepper flakes instead but I like the balance of the sweet heat.

When I make this for the family I use 1 tsp of sesame oil in the pan but add more to my bowl cuz some people in the house don't like sesame but if I leave it out completely it definitely feels like something is missing. Sriracha is also a nice addition but we usually just add that to a serving.

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