Egg Roll Bowls

Ingredients:

1 tsp olive oil (if using turkey or chicken, use 1 Tbsp. oil)

1 lb. ground pork, turkey or chicken 

2 tsp. Chinese 5 spice powder, divided

2 Tbsp. low-sodium soy sauce

1/2 red bell pepper, diced

1 medium to large onion, diced

1 large carrot, grated

1/2 a medium cabbage, thinly sliced (should be about 3-4 cups, sliced)

3 garlic cloves, minced

1 Tbsp sesame oil

salt and pepper to taste

Cooked rice.

Sliced green onion and fried wontons (I find them in the Asian foods section of my grocery store) for garnish. 

Soy sauce can also be offered on the side.

For Spicy Mustard Sauce

1 Tbsp. Coleman's Dry Mustard

1 Tbsp. water

1/2 cup sweet and sour sauce

Honey to taste 

Directions: 

Heat a large skillet on the stove top. Add oil. Add ground meat and sear until browned on one side. Sprinkle salt, pepper, and one teaspoon of Chinese 5 spice powder over meat. Begin breaking the meat up and continue browning it until done. Stir in soy sauce. Remove meat from pan and drain on plate covered in a paper towel. Add a small amount of oil to pan if it's dry (some fat from the meat should remain, as well.) Add onions to the pan and begin softening for a minute or two. Add carrot, pepper and garlic and continue to sauté until they are softening, about 3-4 minutes. Carefully add cabbage. Pour sesame oil over cabbage, add remaining teaspoon of Chinese 5 spice powder, salt and pepper, and cook, stirring often, until cabbage is beginning to wilt and soften. 

Sauce:

In a small bowl, whisk mustard powder and water together until smoothy and creamy, adding water 1/2 tsp at a time and whisking until it looks like actual mustard. Stir in sweet and sour sauce and taste.  Add honey if needed to reach peak sweet/spicy balance.

Scoop rice into individual bowls, top with meat and then veggie mixture. Spoon on a small amount of sauce (it's spicy, so be careful not to go too heavy at first), top with wontons and green onions for color and crunch.