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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 Method Notes

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

Method
 

  1. Heat olive oil in wok over medium heat. Add garlic and ginger. Sauté until fragrant.
  2. Add bison. Season with salt and pepper. Cook for 7-10 minutes, until fully browned.
  3. Add coleslaw mix and aminos. Stir. Cover and cook for ~5 minutes, until cabbage is tender.
  4. Remove from heat. Stir in Hot Toasted Sesame Oil. Top with optional green onions and red pepper flakes.
  5. 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.