Description
A cozy, flavorful dish that brings the essence of egg rolls into a simple bowl, perfect for weeknight meals or leisurely cooking sessions.
Ingredients
- 1 lb ground chicken (or ground turkey)
- 1 medium yellow onion, thinly sliced
- 4 cups shredded cabbage (about half a head; mix green and Napa if you like)
- 2 medium carrots, grated
- 3 cloves garlic, minced
- 1 tablespoon ginger, freshly grated
- 2–3 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1–2 teaspoons sriracha or chili paste (optional)
- 3 green onions, sliced
- 1 tablespoon neutral oil for cooking
- Salt and freshly ground black pepper, to taste
- Optional garnish: sesame seeds, extra green onion, or a squeeze of lime
Instructions
- Prep your ingredients: shred the cabbage, grate the carrots, mince garlic, and grate ginger. Having everything ready keeps the cooking quick and smooth.
- Heat a large skillet over medium-high heat and add the neutral oil.
- Add the ground chicken and cook until it begins to brown, breaking it up into small pieces. Season lightly with salt and pepper.
- Push the meat to one side of the pan and add the onion, garlic, and ginger. Sauté for 2 minutes until fragrant.
- Stir in the shredded cabbage and carrots. Toss everything together and let the cabbage wilt for about 5–7 minutes, stirring occasionally.
- Pour in the soy sauce, rice vinegar, sesame oil, and sriracha if using. Stir to combine and cook for another 2–3 minutes so the flavors meld.
- Taste and adjust seasoning. Finish with sliced green onions and sprinkle sesame seeds if desired.
- Serve hot in bowls and enjoy. Leftovers reheat well for lunches or busy weeknight dinners.
Notes
Use a large skillet to allow the cabbage to brown slightly for extra flavor. Thinly shred cabbage for the best texture, and experiment with various proteins or add toppings as desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian