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Toss together all the yummy parts of an egg roll in a quick stir-fry that brings takeout flavors to your table in just 25 minutes. This simple one-pan dish turns ordinary cabbage and ground meat into something special with tasty Asian flavors.
I stumbled on this dish when life got crazy and I couldn't handle my regular cooking routine. It's now my favorite way to turn basic stuff from my fridge into something I can't wait to eat.
Key Ingredients
- Ground pork or chicken: Go for the leaner stuff for best outcome
- Fresh cabbage: Regular green or Napa varieties both do the trick
- Carrots: Brings a bit of sweetness and bright color
- Aromatics: Garlic, ginger, and green onions make it taste real
- Soy sauce: Pick low-sodium so you can adjust the salt yourself
Step-By-Step Cooking Guide
- Get a big skillet really hot over medium-high heat:
- Throw in your ground meat, break it up while it cooks:
- When meat turns brown, push it to one side:
- Drop garlic and ginger in the empty spot, stir until you can smell it:
- Mix in cabbage bit by bit, letting each batch soften a little:
- Toss in carrots and cook until veggies get soft but still have some bite:
- Drizzle your mixed sauce of soy sauce, sesame oil, and rice vinegar:
- Mix everything up so it's all coated and warm:
- Give it a try and add more flavors if needed:
- Sprinkle green onions and sesame seeds on top before serving:
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My household's hidden trick is adding a tiny bit of Chinese black vinegar at the end - it gives the dish amazing flavor depth.
Balancing Your Flavors
Getting things just right matters with Asian dishes. Go light on sauce at first - you can always put more in later.
Personalize Your Dish
Switch things up with different meats or throw in extra veggies like mushrooms or colorful peppers.
Keeping Leftovers Fresh
Pop it in sealed containers for up to 4 days. Warm it in a pan to keep the veggies crisp.
Kid-Friendly Versions
For the little ones who are fussy, chop those veggies super small and go easy on the spices.
Lunch Box Brilliance
Divide into single servings with some cauliflower rice for quick lunches you can grab on busy mornings.
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After trying tons of different ways to make this, I think this version hits the sweet spot between real flavor and being easy enough for those crazy weeknights.
Frequently Asked Questions
- → Which type of meat should I use?
- Ground pork, turkey, or chicken works just fine. Use whichever you prefer or have handy.
- → What’s the easiest way to make it gluten-free?
- Skip regular soy sauce and sub in tamari or coconut aminos for a gluten-free twist.
- → Is it good for prepping ahead?
- Absolutely, it stays fresh in the fridge for up to 3 days. Heat it up in a pan or the microwave.
- → Got recommendations for pairing?
- Try it over steamed rice, cauliflower rice, or enjoy as-is for fewer carbs.
- → How do I switch to a vegetarian version?
- Substitute the meat with crumbled tofu or tempeh, cooking it just like ground meat.