Description
This stir-fry features savory ground meat, crisp cabbage, and a flavorful Asian-inspired sauce. It’s a one-pan, low-carb twist on traditional egg rolls, perfect for a quick and healthy meal!
Ingredients
Scale
For the Stir-Fry:
- 1 lb ground pork, turkey, or chicken
- 1 tablespoon olive oil (if needed)
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 small onion, finely diced
- 1 small carrot, shredded
- 4 cups shredded cabbage (or coleslaw mix)
- 1/2 teaspoon red pepper flakes (optional, for spice)
- 2 green onions, chopped (for garnish)
- 1 teaspoon sesame seeds (for garnish)
For the Sauce:
- 3 tablespoons low-sodium soy sauce (or coconut aminos for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sriracha (optional, for heat)
Instructions
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Cook the Meat:
- Heat a large skillet or wok over medium-high heat.
- Add ground meat and cook for 5-7 minutes, breaking it apart until browned.
- If using lean meat, add olive oil to prevent sticking.
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Add the Veggies:
- Stir in garlic, ginger, onion, and carrot. Cook for 2 minutes until fragrant.
- Add shredded cabbage and stir-fry for 3-4 minutes, until slightly softened but still crisp.
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Make the Sauce:
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and sriracha.
- Pour over the stir-fry and toss to coat evenly.
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Finish & Serve:
- Cook for 1-2 more minutes, letting the flavors meld.
- Garnish with green onions and sesame seeds.
- Serve as is or over cauliflower rice for a low-carb option.
Notes
- Make It Vegetarian: Use crumbled tofu instead of meat.
- Make It Crunchier: Add crushed pork rinds or toasted cashews on top.
- Spice It Up: Add extra sriracha or chili garlic sauce!