Eggroll Bowl

Makes approx. six servings

1 tbsp District Spice Chili Dust blend
1.5 lbs ground meat (pork or chicken recommended)
10oz cabbage, chopped (or pre-bagged as coleslaw cabbage)
1/2 lb bean sprouts
3 tbsp soy sauce (recommend a low sodium, gluten-free version)
3 cloves garlic, chopped
1/2 tsp ground ginger (or 1 tsp chopped fresh ginger)
Sesame oil for drizzling (optional)

  1. Brown and crumbled ground meat in wok or large skillet.
  2. Add District Spice Chili Dust, garlic, ginger, and soy sauce.  Mix well, and simmer for about five minutes, stirring occasionally, until liquid reduces by about half.
  3. Stir in bean sprouts, and cook until they are slightly translucent.
  4. Add cabbage, and stir until you reach the desired consistency.
  5. Serve into bowls, and drizzle sesame oil over the top, to taste (optional).

eggrollbowl1
Cooked ground pork & chicken with Chili Dust, ginger, garlic, and soy sauce added. (double batch)

eggroll bowl2
Cooking in the bean sprouts. (double batch)

eggroll bowl final
Ready to serve! (double batch)

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