Eggroll Bowl

  • 1 lb (16 ounces) ground pork or beef
  • 2 tsp Cooking with Greens Go To Blend
  • 1 Tbsp minced garlic
  • 8 cups shredded cabbage
  • 1 large carrot shredded or minced
  • 1/2 sweet onion minced
  • 1/4 cup low-sodium soy sauce
  • 1 tsp ground ginger
  • 1 whole egg
  • 2 Tbsp Hoisin Sauce
  • 2 tsp sriracha
  • 1 Tbsp sesame oil
  • 2 stalks sliced green onions chopped

Add ground meat and Go To blend to pan or wok. Brown pork or beef until no longer pink. Drain the meat. Add the garlic and sauté for 30 seconds. Add the cabbage, carrots, onion, soy sauce, and ginger, and sauté until desired tenderness. You can add a little water if you need more liquid to cook the cabbage down.

Make a well in the center of the skillet and add the egg. Scramble until done over low heat.

Stir in sriracha and Hoisin. Drizzle with sesame oil and sprinkle with green onions. Add additional soy sauce and sriracha, or Hoisin if desired.

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