Spicy Egg Roll in a Bowl

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Spicy Egg Roll in a Bowl

Soooo, I took some pics of our dinner last night. It'sa total mockup of inspiration and an original as far as I know. It thankfullycombined 2/4 of the ingredients (garlic and olive oil). I don't have a name forthe recipe... I know some people call stuff like this Egg Role in a Bowl orCrackslaw so feel free to give it a name. I think it tasted like "SpiceyEgg Roll in a Bowl" but I'll let you all decide.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings 4

Ingredients
  

  • 1 tbsp Olive Oil
  • 4 cloves Garlic minced
  • 4 tbsp Ginger fresh, minced
  • 1 lb ground Bison or other lean ground meat
  • 3/4 tsp Himalayan salt
  • 1/2 tsp Black pepper
  • 16 oz Coleslaw Mix shredded cabbage and carrots
  • 1/4 cup Braggs Liquid Aminos
  • 1 tbsp Hot Toasted Sesame Oil
  • Dash red pepper flakes
  • Optional: 1/4 cup Green Onions sliced, and red pepper flakes

Instructions
 

  • Heat olive oil in wok over medium heat. Add garlic and ginger. Sauté until fragrant.
  • Add bison. Season with salt and pepper. Cook for 7-10 minutes, until fully browned.
  • Add coleslaw mix and aminos. Stir. Cover and cook for ~5 minutes, until cabbage is tender.
  • Remove from heat. Stir in Hot Toasted Sesame Oil. Top with optional green onions and red pepper flakes.
  • Enjoy! Leftovers can be refrigerated and enjoyed the following day for lunch.

Notes

Using a dash of red pepper flakes and hot toasted sesame oil kicked it up a notch from traditional egg roll in a bowl recipes, but not too much! For the pics, I didn't have green onions but those would have been nice for the recipe/pics. Sorry about that.
 PS. It's husband (aka Rob) approved.
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