Twenty Minutes til Wonton Kimchi Bowls
I think we can all agree that there is probably a list of things that you feel you invented before anyone else (even if someone else is collecting all the money for it!). Like…my sister is convinced she invented the "level" phone app for hanging pictures on the walls. Me? I’m convinced I invented this whole veggies can be used as a sub for anything (ie. Tortillas, pasta, noodles) before it was even a thing.
Soooo...guys, here's the truth: I am a lazy cook. I LOVE to cook! If I could, I’d spend five hours a day in the kitchen; chopping veggies and blasting broadway music (currently obsessed with Hadestown Soundtrack) and cooking all the most complicated meals. But alas, this is real life. In real life, I have to go to work, and pack my apartment before moving day, and do other adult things.
Hence, the laziness. Ain't got time to hang out in the kitchen.
So, combine this laziness with a love for nutrient density, I was using pre-sliced mushrooms as “pasta” subs before zoodles were a thang, collard leaves for tortillas before cauliflower tortillas were on the shelves and sliced cabbage as noodle subs before you could buy bean pasta.
I know. Those substitutes are a bit different than the fancy, schmancy stuff we’ve got on the shelves nowadays (and believe me – I am overjoyed at all the awesome options we have nowadays), but I’m also a bit stuck in my old ways.....Plus, a pound of sliced cabbage costs like $1 versus $5 a box of fiber, protein rich pasta (worth it, I know, but c’mon, how many things in this world cost $1? It’s exciting!).
Its also exciting HOW DELICIOUS this meal is... and it takes like twenty minutes to makeeeee. Guys, you are gona' LOVE ME after you eat this. Cause this is the ideal quick easy healthy meal!
Also, I usually avoid posting recipes that require "specialty items," because I want my recipes to be accessible to everyone...but this is TOO yummy not to include! And it can easily be a healthy meal for four... or a quick healthy meal for two (if you're hungry!).
Here's my tip when picking wontons. READ THE LABEL. I am suchhh a fan of the Trader Joe's Chicken Cilantro Wontons or Annie Chun's Mini Chicken Cilantro Dumplings. The portion size is generous, they have a balanced amount of carbs and protein, and they're sooo delish that it makes me forget about any Chinese food cravings.
Helloooo healthy quick recipes!!!! Let's do this!
Wonton Kimchi Bowls
Avocado oil, spray
4 cups sliced cabbage
2 garlic cloves, minced (add less if prefer less garlicky flavor)
1/2" ginger, minced (add more if prefer stronger flavor)
1/2 onion, diced
1/2 teaspoon fish sauce
1 tablespoon low sodium tamari (or soy sauce)
1 tablespoon toasted sesame oil
1 bag wontons (I either use Annie Chun's Chicken & Cilantro Dumplings or Trader Joe's Chicken Cilantro Mini Wontons)
Optional: Pickled Cucumbers
1/2 cucumber, siced thin
1 teaspoon sugar
1/4 cup rice wine vinegar
Optional: Farmhouse Culture Kimchi Style kraut
Optional: Nori Komi Furikake rice seasoning
Optional: Add sliced cucumbers, sugar and vinegar in a small bowl and let them marinade while you prepare dinner.
1. Heat a large frying pan over medium heat. Once hot, spray with avocado oil.
2. Add onions and cook for about 2 minutes, until translucent.
3. Add garlic and ginger and cook for an additional 2 minutes.
4. Add cabbage and increase heat to medium-high. Add fish sauce, tamari and use tongs to continuousy stir-fry the cabbage.
5. The cabbage should shrink significantly. Once wilted and soft, remove from heat and add a tablespoon of toasted sesame oil.
6. Cook the wontons according to package on the same pan.
7. Assemble bowls by placing cabbage in a bowl, adding kimchi on top and top with dumplings. If you made the pickled cucumbers, add those to the bowl as well! If you have Nori Komi Furikake Rice Seasoning, season your bowl with it and enjoy!