An Easy Weeknight Dinner!


  • 2 tablespoons olive oil
  • 1 lb. ground turkey
  • 1 small onion, diced
  • 1 ½ teaspoons minced fresh ginger
  • 1 can (4oz) Giorgio®, Pennsylvania Dutchman® or Brandywine® Whole Sliced Canned Mushrooms, drained
  • 2 cloves garlic, minced
  • 1 (14 oz. bag) coleslaw mix
  • 3 tablespoons Tamari (gluten-free soy sauce)
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon toasted sesame oil
  • freshly ground black pepper, to taste
  • 2 green onions sliced & sesame seeds, for garnish


  1. In a skillet, cook the ground meat until fully cooked. Drain excess fat. Set aside.
  2. Heat the olive oil in a large, deep skillet or Dutch oven (3.5 quarts or larger) over medium-high heat and sauté the onion, to soften, about 3 minutes.
  3. Add garlic and ginger and sauté for 15 seconds 
  4. Add in the cooked ground meat, shredded cabbage, mushrooms, tamari, apple cider vinegar, salt and pepper, half of the sliced green onion, and a splash of water to help prevent sticking. 
  5. Cover the skillet and lower the heat, cook until cooked tender-crisp, about 10 to 15 minutes 
  6. Remove from heat and stir in the sesame oil.
  7. Garnish with green onion 
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