Egg Roll in a Bowl

Ingredients

2 tbsp. olive oil, divided
1 pound ground turkey or beef, 93/7
1½ cup sweet onions, finely diced
1 cup chopped carrots
½ tsp. ginger paste or ground ginger
3 cloves garlic, crushed
1/4 cup pure sodium chicken broth
5 cups chopped cabbage, cut into 1/4-inch pieces
2 tbsp. Tamari Soy Sauce or Coconut Amino Acids, Gluten Free*
2 tbsp.Rice wine vinegar or apple cider vinegar
½ tsp. salt to taste
¼ tsp. Pepper to taste
1 tbsp. toasted sesame oil
toasted sesame oil optional
spring onion optional

Egg Roll in a Bowl

instructions

In a large skillet over medium-high heat, add 1 tablespoon olive oil, drizzle over olives and add free-range turkey. Cook for 5 to 6 minutes or until the turkey is almost done.
Move the turkey to the edge of the pan and add the onion and the second tablespoon of oil. Fry for 3-4 minutes.
Add the chopped carrot, garlic and ginger and sauté for 2 minutes. Mix in the vegetables and turkey.
Pour the chicken broth into the pan and scrape the bottom to glaze.Add
cabbage, coconut aminos or soy sauce, vinegar, salt and pepper. Mix well and cover with a lid. Reduce the heat to medium-low and cook the cabbage for 12 to 15 minutes, or until the cabbage has reached your desired tenderness.
Just before serving, add toasted sesame oil and sprinkle with spring onions and toasted sesame seeds. Serve with white rice or cauliflower rice or eat on its own in a bowl.