Egg Roll Bowl

Ingredients:

Directions:

1. In a large nonstick skillet over medium heat, heat vegetable oil. Add garlic and ginger and cook until fragrant, 1 to 2 minutes. Add ground pork, chicken, turkey, or pork sausage and cook until no pink remains, about 7 minutes.
2. Push ground pork/chicken/turkey to the side and add sesame oil to pan. Add onion and coleslaw mix. Stir to combine with meat and add soy sauce and Chili Garlic Sauce or Sriracha. Cook until cabbage is tender, 5 to 7 minutes. Stir in drained diced water chestnuts and heat through.
3. Divide mixture into 4 to 6 even portions and serve in bowls over hot cooked rice topped with sesame seeds, sliced green onions, Sweet Chili Dipping Sauce, and crispy wonton strips, if desired. Pass more Soy Sauce and Chili Garlic Sauce or Sriracha at the table.
4. *Chef’s Note: You may add mushrooms, bean sprouts, or other stir-fry veggies along with the coleslaw mix, if desired.
5. ** May be served over Cauliflower Rice for Low Carb option