Turkey "Egg Roll in a Bowl" with Spicy Mayo

Cook & enjoy

• 1
  Preheat a large skillet over medium-high heat.
• 2
  Wash and dry the fresh produce.

  2 (1 inch) pieces ginger root
  2 medium carrots
  1 medium head napa cabbage
  1 small bunch green onions (scallions)

• 3
  Once the skillet is hot, add oil and swirl to coat the bottom.

  2 tsp toasted sesame oil

• 4
  Add the ground turkey to the skillet; cook, breaking apart with a spoon until nearly cooked through, 3-4 minutes.

  1 ½ lb ground turkey

• 5
  Peel and mince garlic. Peel and small dice onion. Add both to the skillet.

  4 cloves garlic
  1 medium yellow onion

• 6
  Peel and mince or grate the ginger. Add to the skillet with the turkey and sauté for 30 seconds.
• 7
  Peel the carrots and trim off the ends, then julienne or coarsely grate. Add to the skillet.
• 8
  Trim off and discard the root end of the cabbage; halve the cabbage lengthwise, then thinly slice crosswise into shreds and add to the skillet.
• 9
  Season veggies and turkey with soy sauce and crushed red pepper; stir to combine. Cook, stirring occasionally, until cabbage and carrots have softened, 4-5 minutes.

  ¼ cup tamari soy sauce
  ⅛ tsp crushed red pepper

• 10
  Meanwhile, trim off and discard the ends of the green onions; cut the onions crosswise into ¼-inch pieces at an angle, set aside.
• 11
  When cabbage is cooked, drain off excess liquid, and turn the heat down to low. Make a well in the center of the skillet and crack the eggs into it. Scramble until no longer runny, 1-2 minutes, then stir to combine.

  2 eggs

• 12
  In a small bowl mix together chili-garlic sauce, salt, and mayo.

  2 tsp chili-garlic sauce
  ⅛ tsp salt
  ¼ cup mayonnaise

• 13
  To serve divide egg roll mixture between bowls, top with green onions, sesame seeds, and spicy mayo. Enjoy!

  2 tbsp sesame seeds