EGG ROLL IN A BOWL

Recipe by the Leek and the Carrot

Serves 4-6

Takes 45 minutes

Ingredients:

1-2 pounds ground meat of choice (beef, pork, chicken, venison would all work great)

2 tablespoons olive oil

3-4 bulb onions, cut in half and thinly sliced 

1 green pepper, seeds removed and diced

2 teaspoon garlic powder

1/2 teaspoon kosher salt

2 summer squash or zucchini, diced

1/2 head cabbage, thinly sliced

1/4 cup soy sauce

1 tablespoon toasted sesame oil

1 tablespoon maple syrup

1 teaspoon sriracha 

1/4 mayonnaise

2 tablespoons chili sauce

1 tablespoon water

3 cups cooked white rice

1/4 cup toasted sesame seeds

Directions:

1. Heat a very large skillet (or if you don’t have a very large skillet, use a soup kettle or stock pot) over medium heat. Add ground meat and cook until well-browned, 5-8 minutes. 

2. Add oil, onion, pepper, garlic powder, and salt. Reduce heat to medium low and saute until onion and pepper are tender, about 5 minutes. Add zucchini and/or summer squash and cook for 10 minutes longer.

3. Increase heat to high, add cabbage, and gently fold into the mixture. Add soy sauce, sesame oil, maple syrup and sriracha. Allow cabbage to wilt and liquid to reduce to almost nothing, about 10 minutes. 

4. In a separate bowl, combine mayo, chili sauce, and water. Stir until smooth.

5. Serve cabbage over rice with a drizzle of mayo sauce and heavy sprinkling of sesame seeds.