Pot Sticker Bowls with Spiralized Rutabaga
Try this Pot Sticker Bowls with Spiralized Rutabaga recipe, or contribute your own.
Try this Pot Sticker Bowls with Spiralized Rutabaga recipe, or contribute your own.
- 2 garlic cloves minced
- 1 tablespoon sesame oil
- 1 pound lean ground pork
- 1 medium rutabaga blade c, noodles trimmed
- 1/3 cup low sodium soy sauce
- 1/2 cup chicken or vegetable broth
- 2 teaspoons rice wine vinegar
- 1 teaspoon grated ginger
- pinch red pepper flakes
- 1 cup diced scallions white and green parts separated
- 1 medium carrot peeled, blade d, noodles trimmed
- 3 cups spiralized green or purple cabbage *i chose to om
- Carbohydrate 33.6668083452011 g
- Cholesterol 326.5865064 mg
- Fat 110.741604897271 g
- Fiber 9.22973321386997 g
- Protein 89.0308504118757 g
- Saturated Fat 37.7884628562462 g
- Serving Size 1 1 recipe (964g)
- Sodium 4643.9960725187 mg
- Sugar 24.4370751313311 g
- Trans Fat 9.99264135693189 g
- Calories 1468 calories
Step-by-step
- Heat the sesame oil in a large skillet over medium heat.
- Add the rutabaga noodles and toss.
- Cook for about 10 minutes, tossing occasionally, until rutabaga noodles are cooked through.
- Meanwhile, whisk together the soy sauce, chicken broth, rice vinegar, ginger, half the garlic, and red chili peppers in a small bowl and set aside.
- In a large wok over medium-high heat, add the pork, crumbling with a wooden spoon, and saute until cooked through, 7-10 minutes.
- Add the rest of the garlic garlic and white parts of the scallions and cook for 2 minutes or until onions soften.
- Add the carrots, cabbage, and toss well, letting cook for 3 minutes or until vegetable soften.
- Add the prepared sauce and the cooked rutabaga noodles and toss until combined and warm.
- Serve warm, garnished with the green parts of the scallions.
Cooking the rutabaga noodles first for ten minutes over medium heat is the critical timing window in this dish, as root vegetables require sustained direct contact with heated oil to break down their dense cellular walls before any moisture is introduced. Managing moisture levels prevents the cabbage and carrots from releasing excess water, which preserves the structural integrity of the noodles.
- Cook ground pork over medium-high heat for seven to ten minutes, crumbling it continuously with a wooden spoon to maximize surface area browning and render excess fat efficiently.
- Store components in sealed glass containers for up to four days in the refrigerator, keeping the fresh scallion garnish separate until the final moment of consumption.
- Reheat portions gently in a skillet over medium-low heat rather than a microwave to prevent the cabbage noodles from turning rubbery and releasing trapped water.
Proper heat control dictates whether root vegetables achieve a tender bite or remain stubbornly crisp. Executing these thermal stages accurately ensures consistent results across multiple batches.
