Egg Roll In A Bowl

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  1 cup Yellow Onion
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  1800 g Mushrooms, White, Sliced
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  2 Garlic(6g)
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  5 oz Water Chestnuts, Canned, Drained
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  2 Green Onion (Scallion)(30g)
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  1 tbsp Ginger, Fresh Root
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  1 lbs Ground Turkey, 99% Lean
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  2 tbsp Vegetable oil
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  16 oz Cabbage, Green
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  0.3 cup Soy Sauce, Low Sodium
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  1 tbsp Vinegar, Rice
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  2 tbsp Brown sugar
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  1 tsp Sesame Oil, Toasted
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  0.5 tsp ½ Tsp Black Pepper (Freshly Cracked, $0.08)
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  0.1 tsp Red pepper flakes

Instructions

1. 1Dice the onion, mince the garlic and ginger, slice the mushrooms, chop the water chestnuts, and slice the green onions.
2. 2Heat the vegetable oil in a large skillet over medium-high heat. Add the ground turkey and cook for 8–10 minutes, breaking it up with a spoon, until no longer pink and internal temp reaches 165°F.
3. 3Add the onion, garlic, ginger, and mushrooms to the skillet. Cook for 3–4 minutes over medium-high heat, stirring often, until the mushrooms soften and release their moisture.
4. 4Stir in the cabbage and toss well. Cook for 6–8 minutes over medium-high heat, stirring occasionally, until the cabbage is tender but still has a slight crunch.
5. 5In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, sesame oil, black pepper, and red pepper flakes.
6. 6Pour the sauce into the skillet, add the water chestnuts, and toss everything together. Cook for 2–3 minutes over medium heat, stirring frequently, until evenly coated and warmed through.
7. 7Stir in the green onions and remove from heat.
8. 8Divide evenly into 4 airtight containers while hot, let cool to room temperature, then seal and refrigerate.