Living a tasteful life

Tuesday, March 19, 2019

Egg Roll in a Bowl

Oh hey friends! It's been a long while since I've posted a recipe around here. Truthfully, I've really missed writing blog posts, but finding time to do so these days is the trouble. We finally spent some time at home last weekend and it was great! I was extra productive and also made it a point to get in the kitchen. I made not one, but three dishes and it was so therapeutic. I'm no culinary trained chef by any means but being in the kitchen makes me happy.  

A colleague of mine shared this particular recipe with me last week and immediately knew I had to make it. It was simple, delicious and the whole family loved it. Whit and I like to  rate each other on the meals we prepare. I usually get 7's but this dish scored a 9.5! I'll take that as a win!

Several of you asked about the recipe which inspired me to share. The original version which is Whole 30, Keto and Paleo can be found here. I'm not following any of those diets but I did like the fact that it's low carb. I tweaked a few things, like using turkey instead of pork and increased the portion of meat to insure my hungry husband was well fed and had leftovers. 

Hope you guys enjoy it as much as we did!

Oh, and I highly recommend serving it with a side of Trader Joe's Pork Gyoza & Chicken Gyoza Potstickers!


Egg Roll in a Bowl
Ingredients
Sesame seed oil
1 bunch of green onions (chopped, whites separated)
½ cup red onion, diced
6 cloves minced garlic
2 pounds ground turkey (99% fat free)
2 teaspoons ground ginger
2 tablespoons sriracha hot chile sauce
1 16-ounce bag coleslaw mix
3 tablespoons low sodium soy sauce
6 tablespoons coconut aminos
2 tablespoons rice wine vinegar
Sesame seeds
Salt and pepper to taste

Sauce:
¼ cup olive oil mayo
3 tablespoons sriracha hot chile sauce


Instructions
1. In a large skillet set over medium heat, add sesame seed oil. Toss in the white parts of the green onion, diced red onion and minced garlic. Cook until the red onion is soft.
2. Add the turkey into the skillet, ground ginger and 2 tablespoons sriracha hot chile sauce. Sauté the turkey until browned and cooked through.
3. Add coleslaw mix, soy sauce, and coconut aminos.
4. Sauté mixture until coleslaw in tender.
5.  Add salt and pepper to taste.
6. Plate the turkey cabbage mixture and top with green onions, sesame seeds and add a few dollops of Sriracha mayo sauce.

*For the Sriracha Mayo Sauce

In a small bowl, mix olive oil mayo with 3 table spoons of sriracha hot chile sauce (more if you want an extra kick).

Recipe adapted from: 40 Aprons

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