Egg Roll In A Bowl

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  Yellow Onion(240g)
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  Mushrooms, White, Sliced(225g)
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  Garlic
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  Water Chestnuts, Canned, Drained(142g)
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  Green Onion (Scallion)
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  Ginger, Fresh Root(15g)
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  Ground Turkey, 99% Lean(454g)
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  Vegetable oil(30g)
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  Cabbage, Green(454g)
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  Soy Sauce, Low Sodium(60g)
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  Vinegar, Rice(15g)
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  Brown sugar(30g)
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  Sesame Oil, Toasted(5g)
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  ½ Tsp Black Pepper (Freshly Cracked, $0.08)
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  Red pepper flakes(1g)

Instructions

1. 1Dice the onion, slice the mushrooms, mince the garlic and ginger, 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 cooked through.
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, 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. Divide evenly into 4 airtight containers while hot and refrigerate.