Egg Roll in a Bowl
Source: adapted from Rachel Cooks
1 T olive or avocado oil
1 1/2 lbs ground meat (chicken, pork, turkey, or beef)
1 cup diced onion
10 ounces mushrooms, finely diced
3 large cloves garlic, minced
1 T grated fresh ginger
1 1/2 bags coleslaw mix (or 9 cups shredded cabbage)
1 cup grated or matchstick carrots
4 green onions, thinly sliced (more for garnish)
1/3 cup low-sodium soy sauce
1 1/2 T rice vinegar
1 T sriracha, more to taste
1/4 tsp toasted sesame oil (optional)
1 1/2 tsp cornstarch
Garnish: scallions sliced on diagonal, sesame seeds, wonton strips
In a large skillet, heat oil over medium-high heat. Add ground meat, onion, and mushrooms, and cook until meat is browned and cooked all the way through, about 10 minutes. Add garlic and ginger and continue to cook for one minute or until fragrant.
Add cabbage, carrots, and green onions. Cook, stirring occasionally, until cabbage is tender, about 5 minutes.
Meanwhile, in a small bowl or measuring cup, whisk together soy sauce, vinegar, sriracha, sesame oil (if using), and cornstarch. Pour into pan and cook, stirring, until all ingredients are coated with sauce.
Serve sprinkled with additional green onions, Sriracha, wonton strips, and/or sesame seeds.
6 servings
Notes:
Substitute coconut aminos for soy sauce, and arrowroot starch for cornstarch
Vegetarian/vegan: Use extra-firm tofu, pressed and crumbled, or tempeh, instead of ground meat