30 minute recipe - Egg Roll in a Bowl

Serves 6-8

INGREDIENTS

1 lb. 90% lean ground beef, pork, chicken, or turkey

1 lg. head of cabbage, chopped

2-3 lg. carrots, chopped

1 med. onion, chopped

2-3 tbsp. garlic, minced

1 bunch of green onions (6-8), chopped

1 bunch of fresh cilantro, minced

1 can of water chestnuts, chopped

3 cups Jasmine Rice (makes roughly 6 cups prepared)

1/4 cup reduced sodium soy sauce

2 tbsp. honey

2 tbsp. rice vinegar

2 tsp. ground ginger (or, 1 tbsp. grated fresh ginger)

2 tbsp. hoisin sauce

1-2 tbsp. vegetable oil

Sesame seeds for garnish (optional)

Sesame oil (optional)

METHOD

1. Prepare the rice according to package instructions.

2. While the rice is cooking, in a large skillet, heat the oil and brown the onion and garlic until fragrant on medium-high heat.

3. Add the ground meat and cook until browned. Break the crumbles up as much as possible as you go. Drain any excess fat.

4. Add the carrots, water chestnuts, soy sauce, honey, sugar, ginger, and hoisin sauce stirring as you go. Allow it to simmer and caramelize just a bit, but don’t let it burn!

5. Add the cabbage, and allow to cook until tender. Stir the cabbage consistently as it cooks so it’s completely covered with sauce.

6. Remove pan from heat and stir in the cilantro and green onions.

7. Serve roughly 1 cup of the cabbage mixture over 1/2 cup of rice. Garnish with sesame seeds and a drizzle of sesame oil as desired.

8. If you like spice, you can add some red chili flakes with the sauce in step four. Feel free to add extra sauces/seasonings to meet your taste preferences.

Additional tips:

• This dish reheats splendidly and makes a lot of food. Using the leftovers for lunches can help ensure healthy meals later in the week.

• If you don’t have hoisin sauce, and aren’t interested in purchasing some, you could add an extra tbsp. of honey, vinegar, and soy sauce.

Nutrition information (when recipe is divided into 6 servings)

394 calories | 62 g carbohydrate | 19 g protein | 9 g fat