Egg Roll In A Bowl

Categorized:

Tagged:

Egg Roll in a Bowl

3 Tbsp soy sauce , then more if desired (or use low-sodium for a healthier option)
3 Tbsp low-sodium chicken broth or water
1 1/2 tsp cornstarch
1 Tbsp sesame oil
1 Tbsp brown sugar
2 tsp sriracha , plus more for serving (optional)
2 Tbsp olive oil , divided
1 lb 93% lean ground turkey
Salt
1 small yellow onion , halved then thinly sliced into strips from root to tip
1 red bell pepper , cored and sliced into thin 2-inch strips
1 Tbsp peeled and minced fresh ginger
4 cloves garlic , minced
6 cups (packed) shredded green cabbage (16 oz)*
1 1/2 cups matchstick carrots
1/4 cup chopped green onions

In a small mixing bowl whisk together 1 Tbsp of the soy sauce with cornstarch until well blended. Mix in remaining 2 Tbsp soy sauce, chicken broth, sesame oil, brown sugar and sriracha, set aside.
Heat 1 Tbsp olive oil in a 12-inch (deep) non-stick skillet over medium-high heat.
Add half of the ginger and half of the garlic and saute 20 seconds. Add turkey and season with just a pinch of salt.
Cook, while breaking up turkey and tossing occasionally, until turkey has cooked through. Drain and transfer turkey to a sheet of foil, wrap to keep warm.
Heat remaining 1 Tbsp oil in same skillet over medium-high heat. Add onions and saute until they have nearly softened, about 4 minutes.
Add in bell pepper and remaining half of the ginger and garlic and saute 1 minute longer.
Toss in cabbage and carrots then whisk soy sauce mixture once more and pour over cabbage. Allow to cook, tossing frequently until cabbage is tender, about 4 - 5 minutes.
Toss in cooked turkey. Taste and add in a little more soy sauce if needed. Serve warm topped with green onions and more sriracha if desired.

*Instead of chopping the cabbage yourself you could replace the shredded cabbage and matchstick carrots with equal amounts of coleslaw mix.

You can also add 1/2 tsp Chinese five spice for extra flavor.
Try it with other protein such as ground pork or chicken, or medium shrimp or chopped tofu.
You can also try this with other vegetables such as mushrooms, snow or snap peas, broccoli, water chestnuts, bean spouts, etc.
Double the sauce and toss with rice noodles.
Serve over white or brown rice.