TURKEY EGG ROLL SKILLET RECIPE

Craving Chinese food?  Want to enjoy a plate full of egg rolls for dinner without feeling weird about it?  Now you can with this turkey egg roll skillet recipe.  I once worked at a fantastic Chinese restaurant for many years and they used a secret ingredient in their egg rolls…can you pick it out?

INGREDIENTS

  • 1 pound lean ground turkey (93%)
  • salt, to taste
  • pepper, to taste
  • 1 ½ tsp cornstarch
  • 3 tbl water
  • 3 tbl liquid aminos
  • 1 tbl powdered peanut butter
  • 1 tbl sesame oil
  • 1 tsp sriracha
  • 1 tbl olive oil
  • ¾ cup white onion, chopped
  • ½ cup green onion, chopped
  • 1 tsp ginger root, grated
  • 3 garlic cloves, grated
  • 16 oz coleslaw mix (shredded cabbage with carrot)
  • 1 small can of diced water chestnuts, drained and rinsed

INSTRUCTIONS

  1. In a small bowl, combine 1 tablespoon of the water with the corn starch and stir to dissolve until no clumps. Then, add in the remaining water, liquid aminos, powdered peanut butter, sesame oil, and sriracha.  Set bowl aside.
  2. Heat large skillet over medium/high heat and brown turkey with salt and pepper. Transfer cooked turkey to a plate to reserve.
  3. Return skillet to medium/high heat. Once hot, add olive oil.  Add white onion and cook until soft, about 3-4 minutes.  Add green onion, garlic, and ginger, and cook until fragrant, careful not to burn, about 2-3 minutes.
  4. Add the turkey, cabbage slaw, dressing mixture, and water chestnuts. Stir well to evenly mix and cook until slaw is softened, 3-5 minutes.