Shredded Cabbage & Carrot Stir-fry (Egg Roll in a Bowl)
- farmers24
- Nov 3
- 2 min read
We love this one! It's super fast, tender & tasty! We like it over hot cooked jasmine rice.
INGREDIENTS:
1 to 2 tablespoons olive or vegetable oil
1 lb ground pork, lean ground beef, or ground turkey
1 medium onion, diced
2-3 cloves garlic, minced
1 tablespoon grated ginger root from 1 (1-inch) piece
1 medium or 1/2 large cabbage, shredded or finely chopped
2 large carrots, grated
2 tbsp soy sauce or tamari
2 scallions, thinly sliced (optional)
2 teaspoons rice vinegar
1 teaspoon toasted sesame oil
1 and 1/2 tsp. sea salt & freshly ground black pepper
Sriracha hot sauce, chili crisp, or Asian sweet chile sauce, for serving (optional)
2 cups hot cooked rice, for serving (optional)
INSTRUCTIONS:
Heat 1 tbsp. oil (use 2 tablespoons if using ground turkey) in a wok or large frying pan over medium-high heat until shimmering. Add 1 lb ground meat (pork, lean beef, or turkey) and 1 diced medium yellow onion, and season with 1 teaspoon of the salt and a few grinds of black pepper. Cook, breaking up the meat into small pieces with a wooden spoon, until the meat is cooked through and the onion is tender, about 8 minutes.
Stir in the minced garlic & grated ginger. Cook until fragrant, about 30 seconds. Stir in shredded cabbage & carrots, soy sauce, and the remaining 1/2 teaspoon salt. Cook, stirring occasionally, until the coleslaw is crisp-tender, 2 to 3 minutes.
Remove the skillet from the heat. Stir in 2 teaspoons rice vinegar, and 1 teaspoon toasted sesame oil. Stir in 2 thinly sliced scallions if using. Taste and season with more salt and black pepper, or additional soy sauce, rice vinegar & sesame oil, as needed. Serve drizzled with sauce of choice if desired. Serve over hot rice if desired.
