Unstuffed egg rolls

Makes 5 servings. Each serving is 1 red, 1 green.

What you need:

• 2 lb of lean ground beef, turkey, or chicken (I use beef)
• 1 head of cabbage (on the smaller side)
• You can also add bok choy (optional)
• 3-4 medium carrots
• 1/4 onion chopped finely
• 3 garlic cloves, minced
• 2 heaping tsp of fresh grated ginger
• 1/2 tsp garlic powder
• 3 TBS oil (sesame or vegetable)
• 4-5 TBS low sodium soy sauce
• 2 TBS rice vinegar
• 4tsp raw honey
• 1/2 tsp fresh ground pepper

1. First, shred cabbage with a serrated knife. It is important to cut the cabbage with a serrated knife because it will shred the cabbage. Or chop bok choy. Then place cabbage and bok choy in a large mixing bowl. Shred the carrots with a vegetable peeler and toss well.
2. Then brown your ground meat with finely diced onions and minced garlic. Drain grease from meat if needed.
3. Fill the pan full of cabbage, bok choy and carrots. Then add fresh grated ginger, oil, soy sauce, vinegar, garlic powder and ground black pepper (or crushed red pepper).
4. If you have to split the mixture because you do not have a large sauté pan or wok, half the cabbage mixture, ground meat, ginger, oil, soy sauce, vinegar, garlic powder, and black pepper between batches.
5. Once you have everything in the pan toss with tongs until coated evenly. Cover and cook over medium heat until cabbage has wilted, toss occasionally!

Credit: http://www.southyourmouth.com/2016/01/egg-roll-stir-fry.html