Egg Roll Veggie Bowl

 

2 c. chopped mushrooms

1 lb. ground sausage

1 T. freshly grated ginger

1 c. shredded cabbage 

1 cup shredded carrots

¼ c. soy sauce 

4 c. grated zucchini

1 lime juiced

2 green onion, thinly sliced

Place meat and mushrooms in a large pan and cook until sausage is browned. Drain and set aside. Place about a tablespoon of the meat drippings back in pan and add ginger, cabbage, carrots, onions, lime juice, and soy sauce. Cook, stirring frequently, until the cabbage begins to wilt, about 3-5 minutes. Turn the heat to low and add the zucchini stirring until warmed through and just barely wilted. Add salt to taste.