Make a deconstructed egg roll quickly in one skillet. This recipe is low-carb and uses ground meat and cabbage for a fast weeknight dinner.
Author:Ahazzam
Prep Time:5 min
Cook Time:15 min
Total Time:20 min
Yield:4 servings
Category:Dinner
Method:Stir-Frying
Cuisine:Asian Inspired
Diet:Low Fat
Ingredients
Scale
1 tablespoon sesame oil
1 pound ground pork or ground turkey
1 teaspoon minced fresh ginger
2 cloves garlic, minced
1 (14.5 ounce) can water chestnuts, drained and chopped
1 (16 ounce) bag coleslaw mix or shredded cabbage
1/4 cup low sodium soy sauce or tamari
2 tablespoons rice vinegar
1 tablespoon hoisin sauce (optional, omit for strict keto)
1 teaspoon Sriracha or chili garlic sauce (optional)
1/2 teaspoon ground five spice powder
1/4 cup water
2 green onions, sliced, for garnish
1 tablespoon sesame seeds, toasted, for garnish
Instructions
Heat the sesame oil in a large skillet or wok over medium-high heat.
Add the ground meat to the skillet. Break it up with a spoon and cook until browned, about 5 to 7 minutes. Drain off any excess grease.
Add the minced ginger and garlic to the skillet. Cook for 1 minute until fragrant.
Stir in the chopped water chestnuts and the coleslaw mix or shredded cabbage. Cook, stirring occasionally, until the cabbage wilts down, about 4 minutes.
In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce (if using), Sriracha (if using), and five spice powder.
Pour the sauce mixture and the 1/4 cup of water over the meat and vegetable mixture. Stir well to coat everything.
Bring the mixture to a simmer and cook for 2 to 3 minutes until the sauce thickens slightly.
Remove from heat. Serve immediately, garnished with sliced green onions and toasted sesame seeds.
Notes
For a Whole30 compliant version, substitute the soy sauce with coconut aminos and omit the hoisin sauce.
If you prefer ground chicken or beef, substitute it for the pork or turkey. Adjust cooking time as needed.
To make this recipe even faster, use pre-minced garlic and ginger from a jar.