Broccoli Rabe Egg Roll Bowls
1. Heat sesame oil in a large skillet over med-high heat. Add ground chicken, breaking up with a slotted spoon and cooking for 2 minutes until lightly browned. Add mushrooms, garlic, soy sauce and sriracha, sautéing 4-5 minutes until mushrooms start to release juices.
2. Add broccoli rabe and coleslaw mix, sautéeing another 4-5 minutes until veggies start to soften. Remove from heat and mix in scallions and sesame seeds. Serve and enjoy!
1. If using all parts of broccoli rabe, add an extra 3-4 minutes of cook time before adding in coleslaw mix
2. If using florets only, broccoli rabe stems and leaves can be stored in fridge up to 5 days and used in a variety of other recipes, including soups, stir fries, salads, pastas, casseroles, omelets, sandwiches and more – the stems are particularly delicious when finely chopped and leaves can be substituted for other leafy greens such as spinach and kale.
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