Careme

Ingredients

• AmyLu Korean BBQ Style Chicken Crumbles, 12 OZ 1 package $6.13
• Rice 1 cup dry pantry
• Green cabbage or napa cabbage 4 cups shredded seasonal pantry/produce
• Carrots 2 medium, julienned seasonal pantry/produce
• Green onion 3, sliced seasonal pantry/produce
• Garlic 2 cloves, minced seasonal pantry/produce
• Fresh ginger 1 tsp grated seasonal pantry/produce
• Soy sauce 1 1/2 tbsp pantry
• Rice vinegar 1 tbsp pantry
• Honey or brown sugar 2 tsp pantry
• Sesame oil 1 tsp pantry
• Neutral oil 1 tbsp pantry
• Optional sesame seeds 1 tsp pantry

Instructions

1. Prep 1 cup dry rice according to package directions so you have enough for 2 servings. Keep warm once cooked.
2. While the rice cooks, shred 4 cups green or napa cabbage, julienne 2 medium carrots, slice 3 green onions, mince 2 garlic cloves, and grate 1 tsp fresh ginger.
3. In a small bowl, stir together 1 1/2 tbsp soy sauce, 1 tbsp rice vinegar, 2 tsp honey or brown sugar, and 1 tsp sesame oil.
4. Heat a large skillet or wok over medium-high heat with 1 tbsp neutral oil. Add 1 package AmyLu Korean BBQ Style Chicken Crumbles, 12 OZ ($6.13), and cook for 3 to 4 minutes, breaking up any large clusters and letting the edges brown slightly.
5. Add the minced 2 garlic cloves and 1 tsp grated ginger to the skillet and stir for 30 seconds until fragrant.
6. Add the shredded 4 cups cabbage and julienned 2 carrots. Stir-fry 3 to 5 minutes until the vegetables are just tender but still have some bite.
7. Pour in the soy-vinegar-honey-sesame mixture and toss for 1 minute until everything is glossy and lightly sauced. Stir in most of the sliced 3 green onions, reserving a little for garnish.
8. Serve the Korean BBQ chicken and vegetables over the warm cooked rice. Top with the remaining green onions and 1 tsp sesame seeds if using.