Egg Roll in a Bowl with Ground Turkey
A quick turkey and cabbage skillet with ginger, garlic and soy sauce. No wrapper or rice needed.
Equipment
- 1 large pot or baking dish as directed food thermometer
Ingredients
- 1 2/3 lb 93% lean ground turkey, raw
- 10 cups green cabbage, thinly sliced
- 1 1/2 cups carrot, grated
- 1 1/3 cups onion, thinly sliced
- 4 cloves garlic, minced
- 2 1/2 Tbsp fresh ginger, minced
- 2 1/2 Tbsp reduced-sodium soy sauce
- 1 Tbsp toasted sesame oil
- 1/4 cup water
- 1 Tbsp + 1 tsp lime juice
- 1/2 tsp black pepper
Instructions
- Heat half the sesame oil in a large deep skillet over medium heat. Cook turkey and onion for 8–10 minutes, breaking up turkey, until it reaches 165°F. Retain the juices.
- Add garlic and ginger; stir for 30 seconds. Add cabbage, carrot and water. Cover for 3 minutes, then uncover and stir-fry for 5–7 minutes until vegetables are tender but still have some bite.
- Stir in soy sauce, lime juice, pepper and remaining sesame oil. Toss for 1–2 minutes until steaming throughout.
- Divide turkey, vegetables and sauce evenly among four bowls. Rice, wrappers and sweet chili sauce are not included.
Notes
Soy sauce often contains wheat. A coleslaw mix without dressing can replace the same edible weight of cabbage and carrot; ratios change the estimate slightly.
Serving: one of 4 equal portions of the complete batch. Finished cooked weight and volume are unmeasured. No unlisted sides or toppings included.
Refrigerate in shallow containers at 40°F or below within 2 hours (1 hour above 90°F). Use within 3–4 days. Reheat to 165°F throughout; bring soups and stews to a rolling boil while stirring. Freeze a trial portion for up to 2 months for quality, then thaw in the refrigerator. Do not reheat in a slow cooker.
Development recipe; not personally cooked or kitchen tested. Nutrition is Estimated, not Reviewed. Brands and substitutions change the estimate.