Directions: |
Directions:1. Heat sesame oil in a large skillet and place over medium heat. Add white parts of green onions, diced red onion, and garlic and saute, stirring frequently, until the red onion begins to soften, about 5 minutes.
2. Sauté onions and garlic in sesame oil
3. Add ground meat, ginger, water chestnuts (Skip for keto), and 1 tablespoon sriracha hot sauce or chili-garlic sauce and cook until pork is browned, broken up, and cooked through about 7-10 minutes.
4. Add coleslaw and broccoli slaw mix, soy sauce, rice wine vinegar, white pepper, and salt, to taste, and stir until well combined. Cook, stirring regularly, until cabbage is tender, about 5 minutes.
5. (IF MAKING SPICY MAYO INSTEAD OF SRIRACHA MAYO) Meanwhile, in a small bowl whisk together 1/4 cup mayonnaise and 1-2 tablespoons compliant hot sauce. Add a pinch of salt, to taste. To drizzle, place creamy chili sauce in a small plastic sandwich bag.
6. To plate: spoon a hearty helping of the turkey-cabbage mixture in a serving bowl. Snip off the corner of the sandwich bag with the creamy chili sauce and drizzle over egg roll in a bowl recipe mixture. Garnish with green onion. |
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Notes: |
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Notes: This is one of our favorites. It reaheats great as well. If you want to add protein, in step 4, make a well in the middle and scramble a couple of eggs, then mix it all once cooked. It keeps in the fridge really well.
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