Egg Roll in a Bowl
Ingredients
1 lb. of ground turkey, ground chicken, or shrimp
Olive oil to coat the pan
4 cloves of garlic, diced
1 Tbs. ginger, grated
1 medium onion, sliced thin
1/2 Green Cabbage, thinly sliced
1/2 Red Cabbage, thinly sliced
3 - 4 medium carrots, cut in ribbons using a vegetable peeler (or a bag of shredded carrots)
3 Tbs low sodium soy sauce
2 tsp. rice wine vinegar
1 Tbs. sesame oil
Hot sauce to taste
Directions
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Over medium to high heat saute your protein in a skillet coated with olive oil.
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While protein is cooking, combine soy, rice wine vinegar, and hot sauce to taste in a separate bowl, set aside.
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Once protein is cooked, remove from pan and add sesame oil to pan, heat until fragrant. Add onion, and saute until translucent.
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Next add garlic and ginger. Cook for 1-2 minutes. Being careful not to burn the garlic.
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Remove onion mixture from pan. Saute Cabbage, and carrots until tender. Approximately 10 minutes.
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When cabbage mixture is tender, return onion mixture to pan with protein of choice.
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Add soy mixture.
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Cook for 5-10 minutes longer, over medium to low heat
Notes
Add green scallions to the dish for a fresh burst of onion flavor.
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Other vegetable ideas to enhance the dish: water chestnuts, baby corn, bamboo shoots, enoki mushrooms (or any mushrooms!), snap peas.
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Serve over cauliflower fried rice.
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Play with the hot sauces, add chinese hot mustard, red pepper flakes, frank's red hot or perhaps sriracha.
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