Bowl Egg Roll (Printable Recipe)
Quick pan dinner with tender turkey, crisp cabbage, and tasty sauce—super easy and jammed with Asian flair.
# Ingredients You'll Need:
→ Main Ingredients
01 -
1 teaspoon toasted sesame oil
02 -
0.5 teaspoon ground black pepper
03 -
0.75 teaspoon salt
04 -
1 tablespoon rice vinegar
05 -
3 tablespoons soy sauce or tamari
06 -
1 small head cabbage (about 8 cups or 700g), shredded
07 -
60 milliliters chicken broth
08 -
1 teaspoon fresh ginger, minced small
09 -
3 garlic cloves, chopped up tiny
10 -
1 cup (roughly 100g) carrots, shredded
11 -
1 small sweet onion, diced up fine
12 -
450 grams ground turkey
13 -
2 tablespoons olive oil, keep separate
→ For Serving (Optional)
14 -
Sriracha mayo
15 -
Toasted sesame seeds
16 -
Green onion tops, sliced thin
17 -
White rice, cooked
# Steps to Follow:
01 -
Scoop everything into bowls. Go ahead and pile on some rice, green onion, sesame seeds, and sriracha mayo on top if you want.
02 -
Turn the heat down low and let everything steam, covered, for around 12 to 15 minutes till the cabbage is just how you like it. Stir in the sesame oil, then pull off the heat.
03 -
Now toss in all that shredded cabbage, soy sauce or tamari, vinegar, pepper, and salt. Stir it up well. Put a lid on it.
04 -
Splash in the chicken broth and use a wooden spatula to scrape up all the tasty bits from the bottom of the pan.
05 -
Throw in the carrots, garlic, and ginger. Stir and cook for a couple minutes until it starts smelling amazing.
06 -
Push the turkey over. Pour in your extra oil and dump in the onion. Sauté it for 3 or 4 minutes, no need to stir all the time.
07 -
Heat up half your olive oil in a big skillet on medium. Add the turkey and break it up with your spatula. Let it cook until it's about done—5 or 6 minutes.
# Extra Tips:
01 -
Grabbing a bag of coleslaw mix works fine here, but chopping your own cabbage makes it taste fresher.
02 -
Can’t do soy? Try tamari or coconut aminos so you skip the gluten but still get a nice salty kick.
03 -
You can stash leftovers in the fridge up to four days. Reheat them in a pan, not the microwave, or it'll get soggy.