Description
A quick and comforting recipe capturing classic egg roll flavors in a nutritious bowl with ground meat and fresh vegetables.
Ingredients
Scale
- 1 lb ground meat (chicken, pork, or beef)
- 4 cups shredded cabbage (about 1 small head)
- 1 cup shredded carrots (about 2 medium carrots)
- 2 tablespoons soy sauce (use low-sodium if desired)
- 1 tablespoon sesame oil
- 1 teaspoon garlic, minced (about 2 cloves)
- 1 teaspoon ginger, minced (fresh preferred)
- 2 green onions, sliced (reserve some for garnish)
- Salt and pepper to taste
Instructions
- In a large skillet, heat the sesame oil over medium heat.
- Add the ground meat and cook until browned, breaking it up with a spatula (about 6–8 minutes). If using fattier pork, drain excess fat if desired.
- Stir in the garlic and ginger, cooking for an additional minute until fragrant.
- Add the cabbage and carrots to the skillet and stir-fry for about 5–7 minutes, or until the vegetables are tender-crisp. Stir frequently so the cabbage cooks evenly.
- Pour in the soy sauce and mix well, seasoning with salt and pepper to taste. Cook for another 1–2 minutes so flavors meld.
- Serve hot, garnished with sliced green onions.
Notes
For a lighter version, use lean ground chicken or turkey. Consider adding scrambled eggs for extra protein.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 4g
- Sodium: 450mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 70mg