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Nutrition Facts

Instructions

• STEP 1

  Preheat a large skillet over medium-high heat.

• STEP 2

  Wash and dry the fresh produce.

  • 1 (1 inch) piece ginger root
  • 1 medium carrot
  • ½ medium head napa cabbage
  • ½ small bunch green onions (scallions)

• STEP 3

  Once the skillet is hot, add oil and swirl to coat the bottom.

  • 1 tsp toasted sesame oil

• STEP 4

  Add the ground turkey to the skillet; cook, breaking apart with a spoon until nearly cooked through, 3-4 minutes.

  • ¾ lb ground turkey

• STEP 5

  Peel and mince garlic. Peel and small dice onion. Add both to the skillet.

  • 2 cloves garlic
  • ½ medium yellow onion

• STEP 6

  Peel and mince or grate the ginger. Add to the skillet with the turkey and sauté for 30 seconds.

• STEP 7

  Peel the carrots and trim off the ends, then julienne or coarsely grate. Add to the skillet.

• STEP 8

  Trim off and discard the root end of the cabbage; halve the cabbage lengthwise, then thinly slice crosswise into shreds and add to the skillet.

• STEP 9

  Season veggies and turkey with soy sauce and crushed red pepper; stir to combine. Cook, stirring occasionally, until cabbage and carrots have softened, 4-5 minutes.

  • 2 tbsp tamari soy sauce
  • 1 pinch crushed red pepper

• STEP 10

  Meanwhile, trim off and discard the ends of the green onions; cut the onions crosswise into ¼-inch pieces at an angle, set aside.

• STEP 11

  When cabbage is cooked, drain off excess liquid, and turn the heat down to low. Make a well in the center of the skillet and crack the egg into it. Scramble until no longer runny, 1-2 minutes, then stir to combine.

  • 1 egg

• STEP 12

  In a small bowl mix together chili-garlic sauce, salt, and mayo.

  • 1 tsp chili-garlic sauce
  • 1 pinch salt
  • 2 tbsp mayonnaise

• STEP 13

  To serve divide egg roll mixture between bowls, top with green onions, sesame seeds and spicy mayo. Enjoy!

  • 1 tbsp sesame seeds