Egg Roll Bowl

• 1 Tbsp plus 1 tsp Toasted sesame oil
• 1 lb Ground turkey
• 1 Small yellow onion, diced, about 1 cup
• 1 Tbsp Minced fresh ginger
• 1 Tbsp Minced garlic
• 2 cups Shredded cabbage
• 1 cup Shredded carrots
• 1/4 cup Low sodium soy sauce
• 1 tsp Brown sugar
• 1 bag Wonton strips, optional

Minced green onions, optional

Sesame seeds, optional

Sriracha or chili, optional

1. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add the turkey, onion, ginger and garlic. Cook, stirring until the turkey is browned all the way through and no longer pink, about 8 mins. Drain off the liquid using a fine-mesh strainer.
2. Return the meat mixture to the pan and add the cabbage, carrots, soy sauce, sugar and remaining teaspoon sesame oil. Cook until cabbage is tender, about 2-3 minutes.
3. Serve the turkey and cabbage mixture drizzled with the sriracha, sprinkled with green onions, wonton strips and sesame seeds.