Description
Make the flavor of egg rolls without the wrapper in this fast, one-pan meal. This recipe uses ground meat and coleslaw mix for a low-carb dinner ready in under 20 minutes.
Ingredients
Scale
- 1 tablespoon sesame oil
- 1 pound ground pork or turkey
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 (14.5 ounce) bag coleslaw mix (shredded cabbage and carrots)
- 1/4 cup low sodium soy sauce or tamari
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar substitute or sweetener of choice
- 1 teaspoon sriracha (optional)
- 2 green onions, sliced, for garnish
- 1 tablespoon sesame seeds, for garnish
Instructions
- Heat the sesame oil in a large skillet or wok over medium-high heat.
- Add the ground meat to the skillet. Cook, breaking it up with a spoon, until browned, about 5 to 7 minutes. Drain any excess grease.
- Add the minced garlic and grated ginger to the skillet. Cook for 1 minute until fragrant.
- Pour in the coleslaw mix. Stir and cook until the cabbage begins to wilt, about 3 to 5 minutes.
- In a small bowl, whisk together the soy sauce, rice vinegar, sweetener, and sriracha, if using.
- Pour the sauce mixture over the meat and vegetables. Toss everything together until well combined and heated through, about 1 minute.
- Remove from heat. Divide the mixture into bowls. Garnish with sliced green onions and sesame seeds before serving.
Notes
- For a Whole30 or stricter Paleo version, use coconut aminos instead of soy sauce/tamari.
- You can substitute ground chicken or ground beef for the pork or turkey.
- If you prefer a tangier flavor, increase the rice vinegar by 1 teaspoon.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 550
- Fat: 22
- Saturated Fat: 8
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 3
- Protein: 25
- Cholesterol: 75