Egg Roll Bowl

*When possible, use organic or local grown products.

Ingredients for the Wok

• 2 bags of cabbage or slaw mix

• 1 bag of broccoli slaw

• 1 bunch of green onions

• Handful of sprouts

• 1 cup frozen peas

• 1 tablespoon minced garlic

Ingredients for the Asian Sauce

• ½ cup organic coconut aminos or tamari

• ½ cup Grade-B maple syrup (or honey, coconut palm, etc.)

• ¼ cup Bragg's apple cider vinegar (or rice vinegar)

• 1–2 tablespoons toasted sesame oil

• 2 teaspoons organic minced garlic

• 2–4 tablespoons organic EVOO or water (to desired consistency)

• 1–2 tablespoons sriracha to taste (or pinch of cayenne for added kick, optional)

• 1 teaspoon organic ginger (to taste)

• ½ teaspoon organic red pepper flakes

• Pink salt to taste

Directions

1. Mix the Asian sauce ingredients in a small bowl and set aside.

2. Coat the wok with EVOO and sauté the wok ingredients until desired tenderness.

3. Add enough Asian sauce to coat the mixture, combining well. Save the remaining sauce for salads, dips, etc.

4. Scoop the veggie mixture into serving bowls.

5. Top with peanuts and wontons. Enjoy! 😊