Spicy Peanut Egg Roll Bowl

• 1 pound lean ground turkey or beef. Tofu can also be used.

• 1 bag (14-16 ounces) prepared coleslaw mix (cabbage and carrot mixture)

• ¼ cup chopped green onions

• 1 tablespoon sesame oil (or olive oil)

Sauce

• ½ teaspoon ground or fresh ginger* optional

• 1 tablespoon garlic powder or full garlic clove minced

• ¼ cup liquid aminos (or  2 tablespoons soy sauce)

• 1/2 teaspoon red pepper flakes

• 1 tablespoon peanut butter

 Directions

1. Crumble the ground turkey or beef into a large skillet and cook over medium heat until fully browned. Drain off any excess fat.

2. Add the coleslaw mix and stir well, lower heat and cover. Continue cooking the mixture over low to medium heat, stirring often. Cook to your desired doneness. Cabbage should be soft but not completely cooked.

3. In a small bowl mix the sauce. Add the oil, peanut butter, red pepper flakes , garlic and ginger along with the liquid aminos (or soy sauce). You have the flexibility to add more or less spice by adding or omitting the red pepper portions. Mix until smooth.

4. Drain excess liquid from cabbage mixture, then top with green onions. Now mix in the spicy peanut sauce.

Instant Pot Directions:

1. Crumble the ground turkey or beef into Instant Pot on simmer mode until browned. Drain off access fat.

2. Add the coleslaw mix and stir well, and cover. Turn on steam for 3 minutes. Slow release.

3. In a small bowl mix the sauce. Add the oil, peanut butter, red pepper flakes , garlic and ginger along with the liquid aminos (or soy sauce). You have the flexibility to add more or less spice by adding or omitting the red pepper portions. Mix until smooth.

4. Drain excess liquid from cabbage mixture, then top with green onions. Now mix in the spicy peanut sauce.

SERVES 4