Egg Roll in a Bowl
Recipe Date:
July 10, 2023
Difficulty:
Easy
Measurements:
Imperial (US)
If you’re looking for that egg roll flavor, but a more lightened up version, this is the recipe for you! Adapted from Sweet Savory and Steph’s Teriyaki Ground Chicken Skillet with Spicy Mayo
Ingredients
- 2 packages of coleslaw mix
- Sesame oil to coat pan
- 1/2 cup onions, diced
- 2 cups diced zucchini
- 1 pound ground pork or chicken
- 2 cloves garlic, diced
- 2 tsp ginger, minced
- 1 tbsp salt
- For the Sauce:
- 1/4 cup soy sauce
- 1 tbsp ginger, minced
- 2 tbsp rice wine vinegar
- 1 tbsp corn starch
- 1/2 cup maple syrup
- Spicy Mayo topping:
- 1/4 cup mayo
- 1 tsp sriracha
Directions
-
Preheat a large skillet or wok over medium high heat.
-
Dice the garlic and the onions.
-
Add the onions, garlic and ginger to the frying pan with the cooking spray.
-
Cook for 1-2 minutes or until fragrant.
-
Dice the zucchini and add to the frying pan. Season with 1/2 tsp kosher salt.
-
Cook the zucchini for 5-8 minutes or until golden brown and tender. Remove from the pan.
-
To the same pan, add more cooking spray and the ground chicken or pork. Season with the remaining 1/2 tsp kosher salt.
-
Cook the chicken or pork until no longer pink, then add the zucchini back to the pan with the coleslaw mix.
-
Cover the pan with a lid to wilt the coleslaw mix,.
-
In a small bowl, combine the teriyaki sauce ingredients and pour into the pan. Simmer for 5-10 minutes over medium heat until the liquid has evenly dispersed into the other ingredients and the vegetables are completely cooked down.
-
Combine the spicy mayo ingredients to serve on top of the stir fry.