Egg Roll in a Bowl

• portions: 4 servings
• temps actif: 5 minutes
• temps total: 25 minutes

Ingrédients

2-3 tablespoons neutral oil

1 pound ground chicken, pork, or beef

2 cloves garlic (minced)

24 ounces cole slaw mix

2 scallions (thinly sliced with the green and white parts separated)

½ cup water (divided)

1½ tablespoons brown sugar

1¼ teaspoon salt

¼ teaspoon five spice powder

¼ teaspoon white pepper

1 tablespoon hoisin sauce

1 tablespoon soy sauce

1 teaspoon sesame oil

Sesame seeds and wonton chips for topping (optional)

Instructions

Heat a wok or large, deep skillet over high heat. When it just starts smoking, add the oil (2 tbsp for ground pork/beef, or 3 tbsp for leaner ground chicken) and the ground meat. Break up the meat, cooking until there’s no pink left, and it’s golden around the edges. Transfer to a dish and set aside, leaving behind any residual oil in the pan.

Add the garlic and white parts of the scallions, and fry for 20-30 seconds. Add the cole slaw mix, and cook until wilted. Add ¼ cup of water if the pan starts to dry out. This will also help steam the vegetables.

While that’s happening, mix your sauce: brown sugar, salt, five spice powder, white pepper, hoisin sauce, soy sauce, sesame oil, and another ¼ cup water. Add the meat back in to the pan, along with the green parts of the scallions, reserving a generous pinch for garnish later. Add the sauce, and toss until well-combined.

To serve, top with scallions, sesame seeds, and wonton chips for an aromatic crunch. You can also serve it with duck sauce and hot mustard on the side, or over a bed of grains (rice, quinoa, etc.).

Nutrition

• Calories: 309 kcal
• Lipides Totaux: 18 g
• Lipides Saturés: 3 g
• Lipides Insaturés: 13 g
• Acides Gras Trans: 0.1 g
• Cholestérol: 98 mg
• Sodium: 938 mg
• Glucides Totaux: 17 g
• Fibres Diététiques: 5 g
• Sucres Totaux: 11 g
• Protéines: 23 g