RV Cooking – Egg Roll in a Bowl

Here’s another one of my go-to RV cooking recipes. Since I started eating healthier I’ve come to love this quick, easy, and delicious one-pot recipe. It tasks less than fifteen minutes to prepare and it makes a good amount so I always have leftovers and it’s good warmed over.

There are many versions of this recipe out there on the internet but this is how I’ve adapted them to my taste.

RV Cooking- Egg Roll in a Bowl

Egg Roll in a Bowl

• 1 pound ground chicken or turkey (sub for pork if preferred)
• 1 red onion sliced
• 1 package baby bella mushrooms, sliced
• 2 tablespoons of coconut aminos
• 2 tablespoons of apple cider vinegar
• 1 tablespoon sesame oil
• 1 teaspoon garlic ( I use prepackaged frozen cubes)
• 1 teaspoon ginger ( I use prepackaged frozen cubes)
• 1/4 teaspoon red chili flakes
• 1 large bag of pre-cut coleslaw mix (roughly 8 cups)

In a large skillet, brown the ground meat then add the onions and mushrooms and cook until the meat is cooked through and the onions are soft. While this is cooking mix up your sauce so it’s ready when you need it.

Add the coleslaw mix into the pan and saute’ until the cabbage just starts to cook. The cabbage starts to cook just a minute or two and I like some crunch in my egg roll. If you’re all about mushy cabbage, knock yourself out. Pour the sauce over the mixture in the pan and stir it up.

Garnish with some sliced green onion, raw cashews, cilantro, or sesame seeds. That’s it!

You might also like, RV Cooking – Delicious Shrimp, Avocado, and Tomato Salad.

Tiny kitchen tip: I keep frozen garlic and ginger on hand for a lot of my recipes. They come in a package with individual portions you can just pop out of the tray and right into your pan. I can usually find them at Target. Links are in the recipe above. I’ve added pictures below so you know what to look for.

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