Description
This Egg Roll Stir Fry is a quick and flavorful dish featuring ground chicken or turkey mixed with crisp cabbage and shredded carrots, all tossed in a savory soy and sesame sauce. Ideal for a healthy weeknight meal, it captures the essence of egg roll flavors without the deep frying or rolling, making it a lighter and faster alternative.
Ingredients
Scale
Protein and Aromatics
- 1 pound ground chicken or turkey
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon grated ginger
Vegetables
- 1 medium head of green cabbage, thinly sliced
- 2 medium carrots, shredded
Sauce and Seasonings
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1/4 teaspoon crushed red pepper flakes (optional)
Garnish
- 2 green onions, sliced
- Sesame seeds (optional)
Instructions
- Cook the Meat: Heat vegetable oil in a large skillet or wok over medium-high heat. Add ground chicken or turkey and cook, breaking it up with a spoon, until browned and fully cooked. Drain any excess fat if necessary.
- Sauté Aromatics: Add the chopped onion, minced garlic, and grated ginger to the skillet. Cook for 2-3 minutes until fragrant and the onion softens.
- Add Vegetables: Stir in the sliced cabbage and shredded carrots. Cook for 5-7 minutes, stirring frequently, until the vegetables are tender but still retain a crisp texture.
- Prepare Sauce: In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and crushed red pepper flakes if using. Pour this sauce over the stir fry and stir to combine thoroughly.
- Simmer Flavors: Cook the mixture for an additional 2 minutes allowing the flavors to meld and the sauce to slightly reduce.
- Garnish and Serve: Remove from heat and garnish with sliced green onions and sesame seeds. Serve hot as is, or accompanied by steamed rice or cauliflower rice for a low-carb option.
Notes
- Use ground turkey as a leaner alternative to chicken or for flavor variation.
- Adjust crushed red pepper flakes to control the heat level or omit for a milder taste.
- For gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Adding fresh herbs like cilantro or a squeeze of lime can brighten the flavors.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
