Description
A deconstructed egg roll packed with savory flavors, perfect for a quick weeknight dinner or meal prep.
Ingredients
- 1 lb ground pork, chicken, or turkey
- 4 cups cabbage slaw mix (shredded cabbage and carrots)
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 inch piece fresh ginger, grated
- 2 green onions, sliced
- 3 tablespoons soy sauce or tamari or coconut aminos
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 teaspoon sriracha or chili sauce (optional)
- 1 tablespoon sesame seeds (for serving)
- Additional sliced green onions (for serving)
- Chili flakes (to taste, for serving)
Instructions
- Heat a large skillet or wok over medium-high heat. Add the ground meat and cook, breaking it up with a spatula, until browned and cooked through, approximately 5 to 6 minutes. Drain excess fat if necessary.
- Add the thinly sliced onion, minced garlic, and grated ginger to the pan. Sauté for 2 to 3 minutes until fragrant and the onion becomes tender.
- Stir in the cabbage slaw mix. Cook for 4 to 5 minutes, stirring frequently, until the cabbage is wilted but maintains a slight crunch.
- Whisk together soy sauce, rice vinegar, sesame oil, and sriracha if using in a small bowl. Pour the sauce into the pan and toss to combine, cooking for 1 to 2 additional minutes so flavors meld.
- Remove from heat. Garnish with sliced green onions, sesame seeds, and a sprinkle of chili flakes if desired. Serve immediately or divide into meal prep containers for later use.
Notes
For a low-carb option, serve in lettuce leaves. Leftovers can be stored in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian