Chinese take-out…but make it LID. This dinner is so easy to make and you can throw in whatever veggies you have laying around. Fresh ginger is a must, peel with a spoon for easy skin removal.

Recipe card

Servings: 2-4

Ingredients:

• 1.5 lbs ground pork/turkey/chicken
• 16 oz bagged coleslaw
• 1/2 c chopped carrot matchsticks
• 1/2 c chopped purple cabbage
• sliced mushrooms
• 1/2 sweet onion sliced
• 2 tsp sesame seed oil
• 1 tsp rice vinegar
• 1 tsp fresh chopped ginger
• 1/2 tsp onion powder
• 1 tbs minced garlic
• Green onions and jalapeno to garnish (chopped)

Directions:

1. Heat skillet over medium with sesame oil. Add in garlic and onions, cook for 2-3 min
2. Add in ground meat and brown for 5 minutes, drain any access grease
3. Add bagged coleslaw, carrots, purple cabbage, mushrooms, onion powder and ginger. Stir mixing all veggies and meat together – cook for 5 min
4. Add the rice vinegar and a splash more sesame seed oil, mix together and cook over low heat for 8-10 min until veggies are soft
5. Garnish with green onion and jalapeño if desired!

Notes:

• For some added spice, top with red pepper flakes
• Cook mixture on low for less if you like more of a veggie crunch
• Season with non-iodized/non sea salt and pepper