Egg Roll In a Bowl
This is one of my favorite recipes, and I add it into our menu often. Not only does it come together quickly, but it is so versatile. You can used ground pork, chicken or beef instead of turkey, make it with only vegetables, or use tofu or some other vegan meat substitute. The options are limitless.
Ingredients
1 tablespoon extra virgin olive oil
1 onion, diced
2 inch piece of fresh ginger, peeled and grated
3–4 cloves of garlic, grated
1 pound of ground turkey
14 ounce bag of shredded coleslaw mix (I used shredded cabbage and carrots—you can use purple cabbage, cut up the cabbage yourself, bok choy…you can really personalize this however you’d like)
1 tablespoon sesame oil
2 tablespoons soy sauce
2 teaspoons rice vinegar
Cooked Basmati Rice for Serving
Chopped green onions, crispy wontons and red pepper flakes for serving
Instructions
Cook the rice according to the package instructions. In a large skillet, heat olive oil over medium high heat. Add the diced onion and cook until beginning to become translucent. Add garlic, ginger and ground turkey. Cook until the turkey is cooked through, lowering heat if necessary, stir occasionally. Add cabbage and carrots and cook until the cabbage is just beginning to wilt. Add sesame oil, soy sauce and vinegar and cook for 2-3 more minutes. Serve the turkey/veggie mixture over rice and garnish with green onion, crispy wontons and some red pepper flakes.