I love this Egg Roll in a Bowl recipe! Easy to make and so delicious! You can use chicken or turkey (or pork, why not, but it will make the dish slightly less healthy). Turkey, mushrooms, carrots (you can use baby carrots, and leave them in one piece, it will look lovely and so decorative!). I especially love this dish served with some mashed potatoes!
– 3 tablespoons low sodium soy sauce, divided
-1 teaspoon cornstarch
– one (16-ounce) Jennie-O Lean Ground Turkey Roll
– 8 ounces baby bella (cremini) mushrooms
– 3 cloves garlic
– 1 small bunch green onions, divided
– one tablespoon canola oil
– 1 (12-ounce) bag broccoli coleslaw
– one cup grated carrots
– 1 tablespoon minced fresh ginger
– one tablespoon rice wine vinegar
– 2 teaspoons fresh chili paste (Sambal Oelek) or hot sauce of choice, plus additional to taste
– two teaspoons sesame oil
– 1/4 teaspoon ground black pepper
– Prepared brown rice, quinoa, or cauliflower rice, for serving
- In a medium mixing bowl, with a fork mix together the soy sauce and cornstarch. Add the turkey, breaking apart the meat and stirring to coat with the sauce. Let marinate 10 minutes.
- Meanwhile, chop the mushrooms very finely and mince the garlic. Thinly slice the green onions.
- Heat a wok or large, deep saute pan over high heat. Pour the oil and swirl to coat. Add the marinated turkey and cook, breaking apart the meat into small bits with a heatproof spatula, until no longer pink and it reaches an internal temperature of 165 degrees F on an instant-read thermometer, about 5 minutes. Then add the green onions (reserve a small handful for serving) and mushrooms and cook until the mushrooms soften, about 2 additional minutes.
- Reduce the heat to medium-low. Add the broccoli slaw, carrots, ginger, and garlic. Stir-fry for 2 minutes, until the vegetables are softened.
- Pour in the rice wine vinegar, chili paste, sesame oil, black pepper, and remaining 2 tablespoons soy sauce, then stir to combine. Continue to cook for 1 additional minute. Taste and add additional soy sauce, chili paste, or black pepper as desired. Scoop into serving bowls (over brown rice, quinoa, or cauliflower rice as desired). Serve hot, sprinkled with additional green onions.
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