The Wok & Roll Bowl 🥢🔥

Total Time: 30 minutes Yield: 4 servings

🛒 Ingredients

• 1 lb ground chicken or ground pork

• 1 tbsp sesame oil

• 1 small yellow onion, diced

• 3 cloves garlic, minced

• 1 tbsp fresh grated ginger (or 1 tsp ground ginger)

• 1 (14–16 oz) bag coleslaw mix (shredded cabbage & carrots)

• 3 tbsp soy sauce (or tamari)

• 1 tbsp rice vinegar

• 1 tsp sriracha (optional)

• 2 green onions, sliced

• 1 tsp toasted sesame seeds (optional)

🌿 Infusion

• 0.1g RSO or distillate (amount based on desired potency)

• 1 tbsp melted butter or olive oil (for infusion)

🔥 Easy Infusion Method (No Guesswork)

1. Warm your carrier oil:
   Gently heat 1 tbsp butter or olive oil in a small dish until warm (not boiling).

2. Add RSO/Distillate:

   • Dispense your desired amount into the warm oil.

   • Stir thoroughly until fully dissolved and evenly mixed.

3. Set aside.
   👉 You’ll stir this into the finished dish at the end to preserve potency.

🍳 Instructions

1. Cook the protein:
   Heat sesame oil in a large skillet over medium heat. Add ground chicken or pork and cook until browned (6–8 minutes). Drain excess grease if needed.

2. Add aromatics:
   Stir in onion, garlic, and ginger. Cook 2–3 minutes until fragrant.

3. Add cabbage mix:
   Add coleslaw mix, soy sauce, rice vinegar, and sriracha.
   Cook 5–7 minutes until cabbage softens but still has a slight crunch.

4. Remove from heat.
   Let the pan cool for 1–2 minutes.

5. Infuse:
   Stir in your prepared RSO/distillate oil mixture thoroughly so it distributes evenly.

6. Garnish & serve:
   Top with green onions and sesame seeds.