Egg Roll in a Bowl

 Egg Roll in a Bowl

INGREDIENTS:

• 1 tablespoon vegetable oil

• 1 pound ground meat (pork, chicken, turkey, or beef are good options)

• 1 diced medium yellow onion

• 1 teaspoon salt, plus more to taste

• Black pepper to taste

• 3 minced garlic cloves

• 1 tablespoon fresh grated ginger (or 1½ teaspoons ground ginger)

• 1(14-ounce) bag coleslaw mix (about 6½ cups) or ½ head of cabbage, finely shredded + cup shredded carrots

• 2 tablespoons soy sauce (or tamari for gluten-free)

• 2 medium scallions, thinly sliced

• 2 teaspoons rice vinegar

• 1 teaspoon toasted sesame oil

• Optional toppings: Sriracha hot sauce, sesame seeds, crispy wonton strips.

DIRECTIONS:

1. Brown the meat: Heat sesame oil in a large skillet over medium-high heat. Add the ground meat and cook until browned, breaking it apart as it cooks.

2. Add aromatics: Stir in the onion, garlic, and ginger. Cook for about 2–3 minutes, until fragrant and the onion begins to soften.

3. Add the cabbage: Add the sliced cabbage or coleslaw mix. Toss everything together and cook for 5–7 minutes, stirring occasionally, until the cabbage is tender but still has a little crunch.

4. Make it saucy: Add soy sauce, rice vinegar, hoisin sauce, and honey. Stir well and cook for another 2–3 minutes so the flavors come together.

5. Finish: Remove from heat and sprinkle with green onions and sesame seeds. Add sriracha or red pepper flakes if you like some heat.