The majority of the delectable kinds of your most loved broiled Chinese eatery tidbit meet up in a lighter, quicker, one skillet supper! This "Egg Roll in a Bowl" is a fast and solid supper that is prepared in around 20 minutes!
I genuinely can't assume acknowledgment for this virtuoso thought, since I've seen it spread all around the web as of late. After a hankering for Chinese sustenance hit me like a huge amount of blocks (do you ever get those?!), I concluded that the time had come to get in the kitchen and make my very own Egg Roll in a Bowl!
In my normal design, I even figured out how to make a formula that requires just about ZERO prep work! With assistance from a sack of coleslaw blend and a pack of matchstick carrots, I didn't need to haul out my cutting board or my blade for this supper. Tip — use kitchen shears to cut the green onions directly over the skillet. Once more, no blade or cutting board vital!
- 1 lb. ground turkey breast can substitute with ground chicken, ground beef, or ground pork
- 1 sweet onion diced
- 1 tablespoon toasted sesame oil*
- 1 tablespoon rice vinegar
- 2 teaspoons minced fresh garlic**
- 1 teaspoon ground ginger
- ¼ cup less sodium soy sauce
- 1 (16 ounce) bag coleslaw mix
- ½ cup grated or “matchstick” carrots
- 2 green onions thinly sliced
- Salt and pepper to taste
- 1 tablespoon hoisin sauce (optional)
Instructions
- Heat a large skillet over medium-high heat. Add ground meat and cook, stirring, until no longer pink. Drain; return meat to skillet.
- Add diced onion, sesame oil, and rice vinegar to the skillet. Cook, stirring, for a few more minutes (until onion is tender).
- Add garlic, ginger, soy sauce, hoisin sauce (optional), coleslaw mix, and carrots to the skillet. Cook, stirring, for about 5-7 more minutes, or until cabbage is wilted.
- Remove skillet from the heat. Stir in green onions and season with salt and pepper, to taste.
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