Egg Roll Bowl
 
6 cups shredded cabbage
1 cup shredded carrot
1/2 tablespoon sesame oil
1 pound ground pork sausage
2 garlic cloves, minced
1 tablespoon grated ginger
4 green onions, diced
1/4 cup low sodium soy sauce
1/2 teaspoon sesame oil
optional: snow peas, sliced mushrooms, water chestnuts
 
Brown the sausage in the bottom of a large sauté pan. Add the sesame oil to the pan along with the carrots, green onions, cabbage and soy sauce. Cook until the cabbage has wilted. Serve with fried wontons on top for a little extra crunch or toasted almonds.