Egg Roll in a Bowl
1 lb. of ground turkey, ground chicken, or shrimp
Olive oil to coat the pan
4 cloves of garlic, diced
1 Tbs. ginger, grated
1 medium onion, sliced thin
1/2 Green Cabbage, thinly sliced
1/2 Red Cabbage, thinly sliced
3 - 4 medium carrots, cut in ribbons using a vegetable peeler (or a bag of shredded carrots)
3 Tbs low sodium soy sauce
2 tsp. rice wine vinegar
1 Tbs. sesame oil
Hot sauce to taste
Over medium to high heat saute your protein in a skillet coated with olive oil.
While protein is cooking, combine soy, rice wine vinegar, and hot sauce to taste in a separate bowl, set aside.
Once protein is cooked, remove from pan and add sesame oil to pan, heat until fragrant. Add onion, and saute until translucent.
Next add garlic and ginger. Cook for 1-2 minutes. Being careful not to burn the garlic.
Remove onion mixture from pan. Saute Cabbage, and carrots until tender. Approximately 10 minutes.
When cabbage mixture is tender, return onion mixture to pan with protein of choice.
Add soy mixture.
Cook for 5-10 minutes longer, over medium to low heat
Add green scallions to the dish for a fresh burst of onion flavor.
Other vegetable ideas to enhance the dish: water chestnuts, baby corn, bamboo shoots, enoki mushrooms (or any mushrooms!), snap peas.
Serve over cauliflower fried rice.
Play with the hot sauces, add chinese hot mustard, red pepper flakes, frank's red hot or perhaps sriracha.