Egg Roll Bowls
Serves: 6
 
Ingredients
  • 1 tablespoon sesame oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 2 t fresh ginger, minced (or ½ teaspoon ground)
  • 1 bunch green onions (white parts chopped, green parts sliced thinly)
  • ½ pound ground pork, turkey, or beef
  • ⅛ teaspoon salt, or to taste
  • ⅛ teaspoon black pepper
  • 1 teaspoon Sriracha or garlic chili sauce, or to taste
  • 14 ounce bag coleslaw mix (or ½ a cabbage, core removed, chopped)
  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar (or apple cider vinegar)
  • 3 cups hot, cooked quinoa-rice or regular rice
  • 2 tablespoons toasted sesame seeds (optional)
  • ½ cup wonton strips (optional)
Instructions
  1. Heat sesame oil in a large skillet over medium-high heat.
  2. Add the onion and sauté for a few minutes, until the onions are translucent. Stir in the garlic, ginger, and white portion of the green onions, and sauté one more minute.
  3. Add the ground meat, salt, black pepper, and Sriracha (if using). Sauté until the meat is cooked through. Drain.
  4. Add the coleslaw mix, soy sauce, and rice wine vinegar. Sauté until the coleslaw is tender-crisp, about 3 minutes (longer if you like your cabbage softer). Top with green onions.
  5. Serve over hot rice. Top with sesame seeds and wonton strips, if desired.
Notes
Got a pound of meat and wondering what to do with the other half? Freeze it for another recipe, or the next time you make Egg Roll Bowls. :)

Want a meatless version? Try substituting sliced mushrooms for the meat.

My family likes to call the wonton strips "tauntauns," because we're Star Wars geeks.
Recipe by I Wish I Was a Muffin at https://iwishiwasamuffin.com/egg-roll-bowls/