Description
Skip the takeout and make dinner in 15 minutes flat with this deconstructed twist on your favorite Chinese appetizer – all the flavor, none of the fuss!
Ingredients
Scale
- 1 lb (454g) ground turkey (93% lean)
- 1 tablespoon (15ml) sesame oil
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon (15g) fresh ginger, grated
- 1 small onion, diced (about 1 cup)
- 1 bag (14oz/400g) coleslaw mix
- 3 green onions, sliced (divided)
- 2 tablespoons (30ml) soy sauce
- 1 tablespoon (15ml) rice vinegar
- 2 teaspoons (10ml) sriracha sauce
- 1 teaspoon (5ml) fish sauce (optional)
- 1 tablespoon (15ml) hoisin sauce
- Salt and pepper to taste
- Optional garnishes: sesame seeds, chopped cilantro
Instructions
- Heat sesame oil in a large skillet over medium-high heat. Add diced onions and cook for 2 minutes until softened.
- Add minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant.
- Add ground turkey, breaking it into smaller pieces. Season with salt and pepper. Let it brown slightly before stirring, then cook until no longer pink (5-6 minutes).
- Pour in soy sauce, rice vinegar, and fish sauce (if using). Stir to combine and simmer for 1 minute.
- Add coleslaw mix and most of the green onions to the skillet. Toss everything together and cook for 2-3 minutes until cabbage begins to wilt but still has some crunch.
- Stir in hoisin sauce and sriracha, adjusting to taste. Give everything a final toss to coat well.
- Serve immediately garnished with remaining green onions, sesame seeds, and cilantro if desired.