Description
A quick and flavor-packed dish that transforms traditional egg rolls into a delightful bowl filled with ground meat, fresh vegetables, and savory sauce.
Ingredients
Scale
- 1 lb ground pork or ground chicken (lean, for the best texture)
- 4 cups shredded green cabbage (about 300g)
- 1 cup shredded carrots (about 70g)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, sliced (white and green parts included)
- 1 tablespoon toasted sesame oil
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon crushed red pepper flakes (optional for heat)
- Sesame seeds, toasted, for garnish (optional)
- Extra sliced green onions (optional)
- Chopped fresh cilantro or parsley (optional)
Instructions
- Prep your ingredients: shred cabbage and carrots finely, mince garlic, grate ginger, and slice green onions.
- Heat the oil: In a large skillet, heat 1 tablespoon of toasted sesame oil over medium-high heat until it shimmers.
- Cook the meat: Add ground pork or chicken, browning for 3-4 minutes, breaking apart until golden. Drain any excess fat.
- Add aromatics: Stir in minced garlic, grated ginger, and white parts of green onions. Stir for 30 seconds until fragrant.
- Veggie explosion: Toss in shredded cabbage and carrots. Cook for 2-3 minutes until cabbage softens slightly.
- Make the sauce: Whisk soy sauce, rice vinegar, honey, and red pepper flakes in a small bowl. Drizzle over meat and vegetables, stirring well to coat. Cook for another minute.
- Finishing touches: Remove from heat, sprinkle with green parts of green onions and toasted sesame seeds.
- Serve immediately in bowls.
Notes
Best served fresh, can be meal-prepped and stored in the refrigerator for 3-4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 45mg