Egg Roll in a Bowl
INGREDIENTS
1 lb ground turkey or chicken
¼ cup yellow onion, chopped
3 cloves garlic, minced
2 teaspoons fresh ginger, grated or minced
2 teaspoons toasted sesame oil
1 12-14 oz package coleslaw mix
¼ cup low-sodium soy sauce, tamari or coconut aminos
1-2 teaspoons sriracha or sambal oelek
2 green onions, sliced
Sesame seeds and chopped cilantro, for garnish
Cooked cauliflower rice, for serving (optional)
DIRECTIONS
Heat a large skillet over medium-high heat. Add ground meat and cook until no longer pink, about 5-6 minutes. While cooking, break meat into smaller pieces using a wooden spoon or spatula and season liberally with salt and pepper. Remove from heat and transfer to a bowl or plate.
In the same skillet, over medium heat, add sesame oil. Once hot, add onion, garlic and ginger and cook until fragrant, about 3-5 minutes. Add coleslaw mix into the skillet. Toss and add soy sauce and sriracha or sambal. Cook for another 3-5 minutes or until cabbage is tender.
Add cooked meat back to the pan and toss to combine. Taste and add more soy sauce or sriracha, if needed.
Portion mixture into bowls and top with green onions, sesame seeds and cilantro. Serve with additional soy sauce or sriracha, if desired.
*Credit to Eating Bird Food for the original recipe and image
