Cooklist AI
Pork & Veggie Potsticker Bowl
Bring all the flavors you love from potstickers into a hearty and flavorful one-pan meal. This savory and healthy Pork & Veggie Potsticker Bowl is perfect for a weeknight dinner, and it follows keto, paleo, and Whole30 diets!
3
45 min
TOTAL TIME
487
CALORIES
$2.56
PER SERVING
SAVE
ADD TO PLAN
REMIX RECIPE
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Ingredients
MAIN
6 SERVINGS
2 medium carrots
peeled and diced
Directions
MAIN
20 min
PREP TIME
25 min
COOK TIME
45 min
TOTAL TIME
1
Heat a large skillet over medium heat. Add the ghee and allow it to melt.
2
Add the diced carrots, minced shallots, and sliced mushrooms to the skillet. Sprinkle with a third of the salt.
3
Sauté for 3-5 minutes until the shallots are translucent and the mushrooms are tender.
4
Add the minced garlic and grated ginger to the skillet and stir for 30 seconds until you can smell the aroma.
5
Add the ground pork to the skillet along with another third of the salt. Break up the pork into small pieces with your spatula.
6
Increase the heat to medium-high and cook the pork until it's no longer pink, for about 5 minutes.
7
Remove the pork from the skillet and set aside, taking care to leave the cooked juices in the skillet.
8
Add the shredded cabbage to the skillet along with the last third of the salt, and sauté for 3-5 minutes until wilted.
9
Lower the heat to medium and return the pork to the skillet, combining well with the cabbage.
10
Stir in the coconut aminos, rice vinegar, and fish sauce.
11
Taste and adjust seasoning if needed.
12
Stir in the sesame oil and sprinkle with sliced scallions before serving hot from the skillet.
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Health Info
Macros
12g
CARBS
36g
FAT
28g
PROTEIN
Allowed on these diets
MEDITERRANEAN
LOW CARB
GLUTEN FREE
LACTOSE FREE
Contains these allergens
SOYBEANS
FISH
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Frequently Asked Questions
What's the best way to fold Gyoza?
The gyoza burst while simmering, what did I do wrong?
How do I make sure my Gyoza are crispy?
What should be the ratio of vegetables to meat in the filling?
My filling is too bland. How can I add more flavor?
How do I stop gyoza wrappers from drying out?
Can I make the gyoza wrappers at home?
My gyoza sticks to the pan while frying, how do I prevent this?
Can I use chicken instead of pork for the filling?
What kind of dipping sauces can I use for Gyoza?
