1 lb ground Turkey or ground Chicken
Salt and Pepper
2-4 Tbsp Dark Sesame oil
2-4 cloves Garlic, finely chopped or pressed
6 Scallions chopped (use half in cooking and half to garnish later, both whites and greens...all the way down to the ends)
1/2 Yellow Onion chopped
Green Cabbage (either 1 whole head that you will have to shred yourself or 2-16oz bags of pre-shredded coleslaw mix)
Salt and pepper
2 -4 Tbsp Soy sauce (gluten free)
1 Tbsp Ginger Root (fresh or ground)
1 Tbsp Sriracha sauce (or hot sauce of choice)
1 Tbsp Balsamic vinegar
2 Tbsp Sesame seeds (toasted or not)
Scallions (from above)
2 Tbsp Sriracha sauce
½ cup Mayo (homemade or store bought)
2-3 Tbsp Sour cream
Oil very large skillet (I use coconut cooking spray, but you can use whatever you like). Brown ground turkey or ground chicken. Salt and Pepper. Set aside in serving bowl.
In same skillet on medium to high heat 2 Tbsp sesame oil. Add garlic, yellow onion and scallion to soften. In batches add the green shredded cabbage. There’s a lot of it but it will cook down enough to fit in the pan. As cabbage is cooking down add other 2 Tbsp sesame oil, soy sauce, ginger root, Sriracha sauce and balsamic vinegar.
Continue cooking and turning mixture over to coat everything with all the flavors. Salt and pepper the mixture to your liking (I use about a tsp of each salt and pepper). Add back into the large skillet the browned meat and toss with the cabbage mixture to heat through.
As that’s finishing up on the stove mix together the mayo, Sriracha and sour cream to a smooth consistency with a fork or spoon.
Put cabbage and meat mixture back into serving bowl and garnish with sesame seeds and scallions (cut on the bias looks nice)
Serve….A dollop of spicy aioli on top of your Egg roll in a bowl is delightful!