Egg Roll in a Bowl

Ingredients

Serves/makes 4

1 cup onion, diced (1 cup, 125g)

8 oz. mushrooms, finely minced (225g)

2 garlic cloves, minced

5 oz. can water chestnuts, drained and chopped (1 cup, 140g)

2 green onions, sliced

1 Tbsp ginger, freshly grated

1 lb. ground turkey

2 Tbsp vegetable oil

16 oz. bag coleslaw mix, one bag

1/4 cup soy sauce

1 Tbsp rice vinegar

2 Tbsp brown sugar, 25g

1 tsp sesame oil

1/2 tsp black pepper, freshly cracked

1/8 tsp red pepper flakes

1.
Gather and prep all ingredients: dice the onion, mince the mushrooms, garlic, and ginger, chop the water chestnuts, and slice the green onions.
2.
Heat the vegetable oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until mostly cooked through, about 8-10 minutes. Season lightly with salt and pepper.
3.
Add the onion, garlic, ginger, and minced mushrooms to the skillet. Cook for 3-4 minutes, stirring often, until the mushrooms soften and most of their moisture cooks off.
4.
Stir in the coleslaw mix. Toss well and cook for 6-8 minutes, until the cabbage is tender but still has a bit of crunch.
5.
In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, sesame oil, black pepper, and red pepper flakes.
6.
Pour the sauce into the skillet and add the chopped water chestnuts. Toss everything together and cook for 2-3 minutes, until evenly coated and warmed through.
7.
Stir in the green onions just before serving.
8.
Enjoy as is or serve over rice.
9.
Garnish with sesame seeds if desired.

Water chestnuts are crunchy aquatic vegetables that are often used in Asian cooking and add a wonderful crisp texture to dishes. They’re most commonly found canned in the international aisle of most grocery stores. If you cannot find them, chopped celery or carrot would be a good substitution and would add a similar crunch.
If fresh ginger isn’t available, substitute 1 tsp ground ginger.
Store leftovers in an airtight container for up to 4 days.
To reheat, warm gently in a skillet over medium heat or microwave in 30-second intervals, stirring between, until heated through.
This dish reheats well and is great for meal prep.
If serving later, you can add a splash of water or soy sauce while reheating to loosen it up if needed.
Do not freeze this dish, as the cabbage softens and releases water once thawed.