Chef Miavea Asberry
M.A.zing Eggroll in a BellPepper Bowl
Created with love by chef Miavea Asberry
What you need:
- 1/2 tbsp parsley flakes
- 1/2 tbsp of black sesame seeds roasted1 lb of Sausage
- 14 oz bag of Cabbage and Carrots (slaw) Mix
- 3 Bell Peppers
- 2- 32oz containers of Chicken Broth
- 1/2 tsp of powdered ginger
- 2 tbsp of Sriracha sauce
- 1/4 cup M.A. Sauce Sugar Free
- 3 tbsp of of Rice Vinegar
- 1/2 tsp dried chives
- 1 tsp dried onions
- 1.5 tbsp of minced garlic
- 3 tbsp sesame oil
Sauce for Topping:
-
1/3 cup Sriracha Sauce
-
1/3 cup mayo
-
1/2 tbsp sea salt
Garnish (Optional):
- 1/2 tbsp parsley flakes
- 1/2 tbsp of black sesame seeds roasted
Let’s get started
Directions
1. Add chicken broth to a pot and bring to a boil. Add bell peppers to chicken broth and boil until tender or to desired texture.
2. In a skillet, add sesame oil. Add garlic and dried onions and allow to soften. Then add sausage. When sausage is almost completely cooked, add slaw mixture of cabbage and carrots.
3. Add Sriracha sauce, ginger, rice vinegar, M.A.zing Sauce, and dried chives. Stir in all ingredients and cover. Let cook until slaw mix is tender.
4. Remove bell peppers from pot and plate. Add Eggroll mixture to bell peppers.
5. Drizzle the top of the dish with sauce topping. Garnish if desired. Serve!
Feel free to double, triple, or quadruple recipe to accommodate the needs of your family.
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