Egg Roll in a Bowl

9 cups shredded cabbage
1 1/2 c shredded carrot
2 med onions, finely chopped / minced
1 1/2 T oil.
1 1/2 t ginger (powdered)
1/2 t black pepper
1 tsp garlic granules (or 4 cloves garlic)
1 1/2 t salt
4 T sweetener
1 1/2 lb ground beef, chicken, or pork
Green onion for garnish (optional)

Place meat in large pan and cook until browned.
On medium high heat, add the onions and oil. Cook until lightly browned.
Reduce heat to medium.
Add spices and sweetener and stir well.
Add the cabbage and stir to coat.
Cook, stirring frequently until the cabbage slightly wilts.
Add carrots and cook for 2-3 minutes until soft.

Serve with soy sauce or coconut aminos and green onions, if desired.

Based on: https://wholenewmom.com/recipes/egg-roll-in-a-bowl

Egg Fried Rice

1 1/2 c. rice
3 c. water
1 tsp. salt
1 (12 oz.) bag of peas and carrots

1 sm. onion, opt.
2 T. sesame oil
4-5 eggs, beaten
2-3 T. soy sauce
2 T. chopped green onion

(Preferably the day/morning before:) Combine rice, water, salt and peas and carrots. Bring to a boil, cover, then turn off to finish cooking (about 15 mins.) Once cooled, refrigerate until ready to make dinner.  (You can also used left over rice from another meal, then just add the thawed peas and carrots during the frying stage.)

In large skillet, heat oil and saute onion, if using. Add eggs and scramble in oil. Add cold rice and soy sauce. Cook until thoroughly heated. Serve topped with green onion.

Chinese Chicken

3/4 c. chicken stock
3 T. vinegar
2 tsp. sugar
1/4 c. soy sauce
1 T. minced garlic
1 T. fresh minced gingerroot
1 tsp. cracked black pepper
4 green onions, chopped in large pieces
2-3 lbs. chicken

In the dish of a large slow cooker, whisk together first seven ingredients. Then stir in onions. Place chicken pieces in bottom of slow cooker and spoon sauce over the top. Cook on low for 6 hours or on high for 3 hours. Serve over Jasmine rice (3 c. prepared) with fresh pineapple and/or ginger-glazed vegetables on the side.

Ginger-Glazed Vegetables

3-4 cups of fresh vegetables (snow peas/sugar snaps/green peas/broccoli, etc.)
1 T. soy sauce
1 T. lemon juice (or cranberry or pomegranate)
1 T. vinegar
1 T. oil
2 tsp. minced fresh ginger
1 tsp. honey
1 T. toasted sesame seeds, opt.

Steam vegetables until just tender crisp; plunge in cold water then drain. Stir together other ingredients and then pour over vegetables. Toss to coat. Serve immediately.