Denton County Living Well Magazine July/August 2019 | Page 44

COOKING CLASSY
IN A CINCH....
Harold and Miriam Moore
Miriam and Harold Moore, from Rockwall, Texas, have been mar-
ried for 30 years, and have four children and four grandchildren.
Harold, a plumber by trade, enjoys making fabulous dinners for
Miriam, playing guitar, wearing kilts, fly fishing and craft beer.
Miriam enjoys singing with Harold and quilt making. After Miri-
am was diagnosed with diabetes in 2011, she and Harold have
strived to avoid eating processed foods, and have discovered a
real love for fresh vegetables, natural and whole foods.
Egg Roll in a Bowl
Ingredients
• 1 lb. ground pork, turkey,
beef or chicken
• 2 carrots sliced and cut like match
sticks
• 1 red bell pepper
• 1 green bell pepper
• 2 mushrooms sliced
• 1 green onion sliced 
• 2 C shredded cabbage or slaw mix
• 2 cloves garlic sliced thin
• 2 tbsp grated fresh ginger
• 1/2 C Ginger dressing or satay sauce
• 1/8 C Rice wine vinegar
1.Brown meat until no pink remains and
set aside in bowl after seasoning with a
pinch of salt and pepper.
2.Add 2 tablespoons olive oil to same hot
skillet and sauté carrots and bell pepper.
Add mushrooms, garlic, ginger and cab-
bage along with meat and mix thoroughly.
Cook while stirring a couple of minutes.
3.Add ginger dressing (or satay sauce)
and rice wine vinegar. Continue stirring
until all combined.
4.Serve topped with crunchy Chinese noo-
dles, red pepper flakes, and/or sesame
seeds. Can add soy sauce and sesame oil
to taste.