Unlike the fried appetizer, this is a filling and nutritious entree that will leave you feeling satisfied and not weighed down. This makes for great leftovers or an easy dish to meal prep at the beginning of the week. The flavors tend to melt together in a beautiful marriage as time passes.
Ingredients:
2 tablespoons of sesame oil
1 white onion, diced
4 cloves of garlic, minced
1 inch of fresh ginger, grated
2 baby bok choy, sliced into 1/2-inch matchsticks
2 carrots, sliced into matchsticks (you can buy this already chopped in the produce section - so much easier!)
1 cup of shredded Brussels sprouts (you can also find this in the produce section)
5 pieces of baby corn, cut into 2 pieces each
1/2 cup of sugar snap peas
2 teaspoons of apple cider vinegar
3 tablespoons of liquid aminos
1 cup of white quinoa, cooked according to package directions (or you can make this with noodles instead! I love the Momofuku noodles found at the grocery store)
2 scallions, thinly sliced
Sriracha, optional for topping
Coconut Cream Sauce
1/4 cup of coconut cream
1 tablespoon of liquid aminos
1 teaspoon of apple cider vinegar
1 teaspoon of fresh ginger, grated
Method:
Make the quinoa according to the package directions. Once it's cooking, begin the egg roll filling.
In a large skillet, heat the sesame oil over medium heat. Sauté the onion, garlic, and ginger until fragrant and the onion is translucent.
Add in the baby bok choy, carrots Brussels sprouts, baby corn, and sugar snap peas, and stir to combine.
Add in the apple cider vinegar and liquid aminos - stir to combine. Saute for 7-10 minutes until the baby bok choy softens and browns.
Prepare your coconut cream sauce - combine all the ingredients in a small bowl and whisk until smooth.
Place the quinoa in a bowl and add your egg roll filling. Drizzle some sriracha and coconut cream sauce, and top with sliced scallions - enjoy!