Egg Roll in a Bowl

• 25 min total
• 20 min hands-on
• Serves 4
• 380 kcal
• 38 g protein

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Ingredients

• 1 tbsp vegetable oil
• 1½ lb ground turkey, 93% lean
• 1 yellow onion, thinly sliced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 28 oz coleslaw mix, two 14-oz bags
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 tsp toasted sesame oil
• 4 green onions, thinly sliced
• black pepper

Method

1. Heat the vegetable oil in your largest skillet or a wide pot over medium-high heat. Add the turkey and onion and cook, breaking the meat up with a spoon, until browned in spots and no pink remains, 7–8 minutes (165°F / 74°C).
2. Stir in the garlic and ginger for 1 minute, until fragrant.
3. Add the coleslaw mix a few handfuls at a time, tossing as it wilts to make room. Pour in the soy sauce and rice vinegar and cook, tossing often, until the cabbage is wilted but still a little crunchy, 4–5 minutes.
4. Take off the heat, drizzle with the sesame oil, season with pepper and scatter over the green onions.

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