Make this deconstructed egg roll filling in one skillet for a fast, low-carb weeknight dinner.
Author:June Bellamy
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:4 servings
Category:Dinner
Method:Skillet Stir Fry
Cuisine:Asian Inspired
Diet:Low Fat
Ingredients
Scale
1 tablespoon sesame oil
1 pound ground pork or ground turkey
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 (14.5 ounce) can water chestnuts, drained and chopped
1 (16 ounce) bag coleslaw mix (shredded cabbage and carrots)
1/4 cup low sodium soy sauce or tamari
2 tablespoons rice vinegar
1 tablespoon honey or maple syrup (optional, omit for strict Keto)
1 teaspoon sriracha or to taste
1/2 teaspoon ground black pepper
2 green onions, sliced, for garnish
Sesame seeds, for garnish
Instructions
Heat the sesame oil in a large skillet or wok over medium-high heat.
Add the ground pork or turkey to the skillet. Cook, breaking it up with a spoon, until browned, about 5 to 7 minutes. Drain off any excess grease.
Add the chopped onion to the skillet and cook until softened, about 3 minutes.
Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
Add the chopped water chestnuts and the coleslaw mix to the skillet. Stir well to combine with the meat mixture.
In a small bowl, whisk together the soy sauce (or tamari), rice vinegar, honey (if using), sriracha, and black pepper.
Pour the sauce mixture over the meat and vegetable mixture in the skillet. Stir everything together until the sauce coats the ingredients evenly and the cabbage has wilted slightly, about 3 to 5 minutes.
Remove from heat. Serve immediately, topped with sliced green onions and sesame seeds.
Notes
For a Keto or Low Carb version, omit the honey or maple syrup entirely.
Use ground chicken or beef instead of pork or turkey if preferred.
For Paleo compliance, use coconut aminos instead of soy sauce/tamari.