Eggroll In A Bowl

This is on repeat for our family almost every week, especially on those nights when I “just can’t”.

Super simple, very tasty. Can be served over rice or noodles and you can use any ground meat or tofu you have on hand. I usually double the recipe so we have plenty of leftovers for lunch the next day.

So good.

1 lb ground turkey, chicken, pork, beef or tofu

¼ cup yellow onion, chopped

3 cloves garlic, minced

2 teaspoons fresh ginger, grated or minced

1 12-14 oz package coleslaw mix

¼ cup low-sodium soy sauce, tamari or coconut aminos

2 teaspoons toasted sesame oil

1-2 teaspoons sriracha or sambal oelek

2 green onions, sliced

Sriracha, for serving (optional)

Directions:

Brown ground meat in a large skillet. Break meat into smaller pieces as it cooks using a wooden spoon or spatula and season liberally with salt and pepper.

Add onion, garlic, ginger, coleslaw mix, soy sauce, sesame oil and sriracha to the skillet. Cook for another 5 minutes or so, until cabbage is tender.

Portion into bowls and serve.