Eggroll In a Bowl - CSA|365

Ingredients

• 2 teaspoons sesame oil (or oil of your choice if you don’t have sesame, but the sesame really makes the dish!)
• 1 lb. ground pork, beef, chicken, turkey… (hot Italian sausage also works, seitan or tofu)
• 1 head of thinly sliced cabbage (about 6 cups)
• 1 cup shredded carrots
• 1 medium onion, slivered
• 3 cloves minced garlic
• 2 generous teaspoons freshly grated ginger, or 1 teaspoon ground ginger/ginger powder
• 1/4 cup soy sauce, Tamari (for gluten-free option) Bragg’s Amino (for vegan), coconut aminos (for Keto option)
• Salt and black pepper to taste
• Optional: Chicken or veggie broth as needed (if working with a drier protein such as turkey or tofu)
• Optional: 2-3 green onion stalks, thinly diagonally sliced for garnish
• Optional: ¼ tsp red pepper flakes adds a nice kick, or try 1/2 tsp Sambal Oelek or Sriracha to taste
• Optional- 2 cups thinly sliced baby bok choy
• Optional- 2 1/2 ounces of stemmed and sliced shiitake mushrooms (or mushrooms of your choice)
• Optional- 1 1/2 teaspoons mirin or dry sherry
• Brown your protein in a large skillet until fully cooked, adding broth only if needed (see above note with broth)
• While you’re browning your meat, mix your garlic, ginger (spicy additions and mirin/sherry if using) and soy in a small bowl and set it aside.
• Bring the heat to medium high and add your slivered onion and sesame oil, cooking the onions for a few minutes before adding sauce and the shredded cabbage (bok choy if using) and sauce.
• Stir and allow the cabbage to tenderize, about 6-7 minutes
• Add shredded carrots (and mushrooms if using) and cook for another few minutes.
• Turn off heat, garnish and season to taste, and serve immediately