Everything you like about an egg roll, minus the wrapper and the deep fryer. It comes together in one pan in about 25 minutes, which makes it a good pick for a weeknight when you want dinner on the table and no pile of dishes after.
The base is ground turkey or chicken with cabbage, carrots, and mushrooms, cooked fast over high heat so the vegetables keep some bite. Ginger, garlic, and rice vinegar do most of the flavour work. Serve it over brown rice, quinoa, or cauliflower rice depending on what you have and what fits your goals.
Prep 10 minutes
Cook 15 minutes
Total 25 minutes
Serves 4 people
Ingredients
3 tablespoons soy sauce or Tamari, divided
454 grams ground turkey or chicken
8 ounces cremini mushrooms
3 cloves garlic
1 bunch green onions, divided
12 ounces green cabbage, finely sliced
2 medium carrots, freshly grated
1 tablespoon fresh ginger, minced
1 tablespoon rice vinegar
2 teaspoons hot sauce of choice
2 teaspoons toasted sesame oil
Preparation
Thinly slice green onions (reserve some for garnish), mince garlic and ginger, and chop mushrooms. Heat a wok over high heat with 2 to 3 tablespoons of water.
Add turkey to the hot wok, breaking it up. Cook until fully cooked through, adding more water as needed to prevent sticking. Stir in 1 tbsp of soy sauce.
Add the mushrooms and green onions. Cook for 2 minutes, then stir in the cabbage, carrots, ginger, and garlic for another 2 minutes until softened.
Stir in the rice vinegar, hot sauce, toasted sesame oil, and the remaining 2 tbsp of soy sauce. Cook for 1 minute more and serve sprinkled with additional green onions.
For serving
Prepared brown rice
Prepared quinoa
Cauliflower rice
A few notes
Cooking with water instead of oil in the early steps keeps the pan from sticking without adding fat before the sesame oil goes in at the end. If you want more heat, add the hot sauce in stages and taste as you go.
Leftovers keep in the fridge for a few days and reheat quickly, so it doubles well if you cook once and eat twice.
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