Living in the city of Chicago, there is an abundance of take out options- thank you GrubHub and Door Dash! I’m usually a Thai or sushi kind of person, but every once in awhile I get a craving for a good egg roll or crab rangoon.
We recently celebrated my boyfriend’s birthday at Duck Duck Goat– AMAZE! I managed to snag a reservation a few months in advance so it was a great surprise for Ben. For those not familiar, it’s one of Chef Stephanie Izard’s newest restuarants, serving creative dim sum and other Chinese inspired dishes. All of the dishes are shareable and it’s paced out in courses. I love having dinners like this because it allows you time to enjoy each dish on it’s own. I also like slow dinners because we both live always on the go and it’s a nice chunk of time to slow down and catch up.
Some of my recommendations from their menu…
JIAOZI – short rib pot stickers
XIAO LONG BAO- pork and crab soup dumplings
DUCK FRIED RICE – ummm duh!
HONGSHAO ROU – super slow braised pork belly, literally melted in my mouth
Now, I don’t claim to be the next celeb chef, but this egg roll bowl was pretty on point. Since I’m a big fan of one pot meals, stir-fry’s – thing of that sort- I thought this was a good recipe to try.
What I liked about this dish was the flavor- it was salty, without being overly full of sodium. And also… it literally tasted just like an eggroll guys! Not kidding!
Serve this dish alone or with some rice and watch it disappear.
- 1 pound ground turkey
- 1-2 TBSP extra virgin olive oil
- 3 TBSP reduced sodium soy sauce OR coconut aminos
- 1 TBSP minced garlic
- 1 TBSP siracha sauce (optional)
- 1/2 yellow onion, chopped
- 1/2 cup shredded or shoe string carrots
- 1 cup celery, chopped
- 2 cups shredded cabbage (green, red or mixed)
- 2 cups baby bok choy, chopped
- 2 cups shiitake or bella mushrooms
- 1/2 TSP ground ginger
- 1/2 TSP rice vinegar
- Scallions for garnish
- Heat olive oil and garlic in a deep skillet until fragrant
- Add in ground turkey and 1 tablespoon of the soy sauce and cook, using a wooden spoon to break the meat into small pieces as it browns
- Add the onion, carrots, celery, mushrooms and ground ginger and cook, stirring, until the vegetables are soft, 2 to 3 minutes. Next add the cabbage and bok choy, cook for an additional 2 to 3 minutes
- Pour in the remaining 2 tablespoons soy sauce, the rice vinegar, and siracha
- Continue to cook and stir occasionally, until the cabbage and bok choy are wilted but still crunchy.
- Garnish with scallions and serve hot
Recipe from Lexi’s Clean Kitchen