Description
Skip the takeout and satisfy your egg roll cravings in just 15 minutes with this protein-packed skillet meal that delivers all the flavor without the deep-fried wrapper.
Ingredients
Scale
- 1 lb (454g) ground meat (turkey, chicken, pork, or beef)
- 1 tablespoon (15ml) sesame oil
- 3 cloves garlic, minced
- 1 tablespoon (15g) fresh ginger, grated
- 1 medium onion, diced (about 1 cup)
- 1 small bag (14 oz/400g) coleslaw mix or 5 cups shredded cabbage
- 1 cup (100g) shredded carrots
- 2–3 green onions, sliced
- ¼ cup (60ml) low-sodium soy sauce or coconut aminos
- 2 tablespoons (30ml) rice vinegar
- 1 tablespoon (15ml) sriracha (optional, adjust to taste)
- 1 teaspoon (5ml) fish sauce (optional but recommended)
- ½ teaspoon (2.5ml) white pepper
- 1 tablespoon (15ml) toasted sesame seeds for garnish
Instructions
- Heat a large skillet over medium-high heat. Add sesame oil, then brown the ground meat for 5-7 minutes until no pink remains, breaking it into smaller pieces.
- Push meat to one side, add diced onion and cook for 1-2 minutes until softened. Add garlic and ginger, stir everything together, and cook for 30 seconds until fragrant.
- Add coleslaw mix or cabbage and carrots to the skillet. Stir regularly for 3-4 minutes until cabbage begins to soften but still has some crunch.
- Mix soy sauce, rice vinegar, sriracha, fish sauce, and white pepper in a small bowl. Pour over the cabbage mixture and toss to coat evenly. Simmer for 2 minutes.
- Stir in half the sliced green onions, and adjust seasonings if needed. Remove from heat once everything is well combined.
- Divide between serving bowls and garnish with remaining green onions and toasted sesame seeds. Serve immediately.