Easy Egg Roll In A Bowl
Easy Egg Roll in a Bowl
1 tablespoon olive or vegetable oil
1 pound ground pork, turkey, or chicken
1/2 teaspoon kosher salt
Freshly ground black pepper
1/3 cup mayonnaise
1 to 2 teaspoons Sriracha or Whole30 compliant hot sauce, such as Tabasco, Cholula, or Redhot
4 scallions, thinly sliced (about 1/3 cup)
3 cloves garlic, minced
14 to 16 ounces cruciferous slaw mix (such as Trader Joe’s Cruciferous Crunch)
2 tablespoons coconut aminos
Heat the oil in a large frying pan over medium-high until shimmering. Add the ground meat and season with the salt and pepper. Cook, breaking up the meat into small pieces with a wooden spoon, until cooked through, about 6 minutes. Meanwhile, stir the mayonnaise and 1 teaspoon of the hot sauce together in a small bowl. Taste and add more hot sauce as needed; set aside.
Add the scallions and garlic to the frying pan and cook until fragrant, about 30 seconds. Add the slaw mix and coconut aminos and cook, stirring occasionally, until the vegetables are crisp-tender, about 3 minutes. Serve the stir-fry in bowls drizzled with the spicy mayonnaise.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.