Egg Roll In a Bowl
A dear friend sends me newspaper clippings of articles she knows will interest me. In one of her mailings was a recipe for Egg Roll in a Bowl. I let the idea of this twirl in my head for a few months and completely forgot about it until my daughters starting asking me to make pot stickers.
Pot stickers are time consuming and finicky to make, but that didn’t stop me from tackling the project. We made dozens of them and then ran out of dough and I was left with extra raw filling. I cooked up the filling and one of my twins had it for breakfast. She loved it! That got me thinking about that Egg Roll in a Bowl. Could I just make pot sticker filling and put it on top of rice?
Yes! It was an instant hit. Everyone ate it (which is no small feat with a family of 6 picky eaters.) The best part was it was super easy to make, takes less than 30 minutes and is full of vegetables. Could I ask for a more perfect meal?
I like to cut my own cabbage and shred the carrots, but I suspect you could use a bag of coleslaw pre-cut from the store. If you try it, let me know.
Egg Roll in a Bowl
1 Pound Ground Turkey
2 Cloves if Garlic, minced
1 inch Piece of Fresh Ginger, grated
1/4 teaspoon Hot Pepper Flakes
1/3 Cup Reduced Sodium Soy Sauce
1/2 Cup Water
5 Cups Finely Chopped Cabbage (about 1/2 head of cabbage)
1 1/2 Cups Shredded Carrots (from 2 large carrots)
3 Green Onions, Sliced
1 teaspoon Sesame Oil
Sliced green onions and chopped cilantro for garnish (optional)
In a large skillet, brown ground turkey over high heat. Add the garlic, ginger, and hot pepper flakes and saute for one minute. Add the soy sauce and water and scrape any brown bits off the bottom of the skillet. Add cabbage, carrots, and green onions and stir well. Continue to cook until the cabbage and carrots are wilted and soft. Reduce heat to low and stir in the sesame oil.
Serve immediately over cooked rice. Garnish with more sliced green onions and chopped cilantro if you wish.