Egg Roll In A Bowl
INGREDIENTS
·
1 lb
ground chicken or turkey
·
2
teaspoons fresh ginger, grated or minced
·
¼
cup chopped yellow onion
·
2 cloves
garlic, minced
·
2
teaspoons sesame oil
·
1 12
oz package coleslaw or broccoli slaw mix
·
3
Tablespoons coconut aminos (or low-sodium tamari or soy sauce)
·
1
teaspoon sambal oelek paste
·
2 green
onions, chopped
·
sriracha,
for serving (optional)
·
sesame
seeds and cilantro, for garnish (optional)
INSTRUCTIONS
1.
Brown
ground chicken or turkey in a large skillet. Break meat into smaller pieces as
it cooks using a wooden spoon or spatula. Cook for about 6-8 minutes or until
the meat is no longer pink. Remove from heat.
2.
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
(shredded cabbage and carrots) into the skillet. Toss and add coconut aminos
and sambal oelek paste. Cook for another 3-5 minutes or until cabbage is
tender.
3.
Portion
into bowls and top each with green onions and a drizzle of sriracha, sesame
seeds and cilantro (if using).
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