I just got back from Canada (ok, like a week ago, but that's the same right?) and it was so much fun! I haven't been to Canada in a number of years when I was there before for my cousin's college graduation. This time it was just me and a friend. We did all the things, including visiting the Toronto Islands, eating in Kensington Market, and trekking over to Niagara Falls.
Something we made sure to do while we were there was to check out the Asian food. Apparently Toronto is supposed to have really good Asian food. As we were eating everything in sight already, I only ordered a vermicelli noodle dish (which I quickly ate ALL of) and it was so so delicious. Basically, I've just been craving Asian food flavors again.
One dish that I love to eat but hate to order is egg rolls. I love very specific fried foods, such as fried chicken. However, most other fried foods aren't really appealing to me. I've determined that I love the filling of egg rolls but I'm just not in love with the fried outer shell. Enter the Chicken Egg Roll in a Bowl. I saw this recipe posted online and I was completely obsessed with making this as-soon-as-humanly-possible! So here we are...
Chicken Egg Roll in a Bowl
makes 4-6 servings
- 2 tablespoons sesame oil
- 2 tablespoons olive oil
- 1 lb ground chicken, turkey or pork (I used chicken)
- 1 small to medium onion, diced
- 3 to 4 cloves garlic, finely minced
- 1 teaspoon ground ginger
- 16 ounces bagged coleslaw mix (shredded green cabbage and carrots)
- 1/2 cup reduced-sodium soy sauce
- 1/2 teaspoon freshly ground black pepper
- 2-3 green onions, sliced for garnish, optional
- 1 tablespoon sesame seeds for garnish, optional
- extra soy sauce for serving, optional
1) Pour the oils into a large saucepan over medium heat. Add the chicken and cook until done all the way through, making sure to crumble the chicken into smaller pieces. It should take about 4-5 minutes to cook.
2) Toss in the onions and cook for another 5 minutes, or until the onions are softened.
3) Add in the garlic and ground ginger. Stir together and cook for about 1 minute.
4) Pour in the coleslaw mix. Add the soy sauce and black pepper as well. Stir the mixture gently, making sure that the chicken mixture combines evenly with the coleslaw. Cook for 5 minutes, or until the cabbage wilts the desired amount.
5) Before serving, sprinkle with sliced green onions and sesame seeds, if using. Place the extra soy sauce on the side if desired.
--recipe very slightly adapted from Averie Cooks