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 on a strict budget demands maximum utility from every vegetable purchased, making root vegetables like rutabaga valuable alternatives to specialty noodles. Turning dense roots into strands requires specific blade attachments on a spiralizer to match the cook time of traditional pasta alternatives. Ground pork renders significant fat during the initial browning phase, requiring high heat in a wide wok to evaporate excess moisture rather than boiling the meat.
- Substitute green cabbage with Napa cabbage at a one-to-one ratio, noting that Napa leaves release water faster and require a shorter wilt time of under two minutes.
- Swap ground turkey for pork if necessary, but add one extra tablespoon of sesame oil to compensate for lower natural fat content.
- Store leftover spiralized rutabaga raw in an airtight container for up to three days before cooking, as pre-cut root vegetables brown quickly when exposed to air.
Fresh aromatics like minced garlic and grated ginger impart sharper pungency than jarred pastes preserved in citric acid and water. Cooking root noodles thoroughly for ten minutes neutralizes their natural bitterness before the savory soy sauce and broth mixture enters the pan.
