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Egg Roll in a Bowl

I hear you guys HATE when we tell stories before giving you the recipe. Guess what? We are story tellers and we want you to know what inspires us to create or duplicate or emulate the things we share. It comes from love...and we hope that our readers enjoy our stories.

You suckers don't though, do you?!

Fine. No story today. Here is the recipe for Egg Roll in a Bowl...my favorite way to prepare it. For me, this is 3 servings. It's mostly veggies so I don't feel too horrible about that. 


Egg Roll in a Bowl

Ingredients

1 pound of mild sausage (or ground chicken, beef, turkey, or meat substitute)

16 oz bag of coleslaw mix (or shredded cabbage and carrots)

½ cup chopped mushrooms

½ cup sliced onions – I use a mix of red and white onions

3 cloves garlic – chopped

1 teaspoon of ginger (I use pureed)

3 tablespoons reduced sodium soy sauce

2 tablespoons rice vinegar

½ teaspoon ground white pepper

*Olive oil as needed

Suggested toppings: sesame seeds, chopped green onions, sriracha

Instructions 

*If you are using a lean variety of meat, or meat substitute, you may need to use a little olive oil so it doesn’t stick to the pan.

Over medium heat, cook the sausage (or other meat-or meat substitute) until browned, crumbling it as it cooks. Once the meat is browned, add the mushrooms and stir to mix.

If the meat produces a lot of fat, drain all but about two teaspoons.

Move the meat/mushroom mixture to the edges of the pan, forming an opening in the middle of the pan. If your meat doesn’t produce any fat, add about 2 teaspoons of olive oil.

Add the onions, garlic, and ginger and stir until fragrant – about 1 minute.

Add the soy sauce, rice vinegar, and white pepper and stir everything together.

Add the bag of coleslaw mix.

Continuously stir until the vegetables wilt down, about 5 minutes.

Top with sesame seeds, green onions, and sriracha and enjoy!


XOXO,
RoJo


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