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It’s the mother of all lumpia recipes. Enjoy this traditional dish that’s a snap to make and sure to please. Credit to our friends at Barefoot in the Kitchen.>
  • 1 tablespoon refined coconut oil or light olive oil
  • 1 pound ground pork
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon ground black pepper
  • ½ medium yellow onion, minced, about ⅔ cup
  • 8 cloves fresh garlic, minced
  • 2-inch section of ginger, minced, about 3 tablespoons
  • 1 can sliced water chestnuts, drained, patted dry, roughly chopped
  • 4-5 large mushrooms, sliced thin, about 1 cup
  • ½ head green or napa cabbage, about 8 cups shaved
  • ½ cup green onions, sliced very thin
  • ½ teaspoon sugar
  • ⅓ cup low-sodium soy sauce
  • 8 ounces fully-cooked frozen salad shrimp, thawed and patted dry
  • ½ cup roasted peanuts, crushed or chopped
  • ¼-½ cup sweet chili sauce (optional)
  • In a FIREDISC® cooker over medium-high heat, warm the oil. Add pork, crumbling it as it cooks, about 5 minutes. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper.
  • Add onion, ginger, garlic, water chestnuts, and mushrooms. Cook and stir until vegetables soften and mixture is fragrant about 2-4 minutes. Add cabbage and green onions.
  • Cook and toss to wilt, about 2 minutes. Add remaining ½ teaspoon salt, ¼ teaspoon pepper, sugar, soy sauce, shrimp, and peanuts. Stir to combine. Cook for 2 minutes, until shrimp warms.
  • Taste. Adjust the salt as needed. Scoop into bowls.
  • Drizzle with sweet chili sauce before serving.
  • NOTE: Adjust cooking temperature if any stage of this recipe goes too fast or gets too hot. Turn the heat down a bit and keep on cooking. Your FIREDISC® cooker heats quickly and evenly.