Ingredients
- Ground pork or turkey: 1 pound
- Shredded coleslaw mix: 1 (16 ounce) bag
- Soy sauce: 1/4 cup
- Rice vinegar: 2 tablespoons
- Sesame oil: 1 tablespoon
- Ginger, minced: 1 tablespoon
- Garlic, minced: 2 cloves
- Green onions, sliced: 2-3
Instructions
- Step 1: In a large skillet or wok, brown the ground pork or turkey over medium-high heat. Drain off any excess grease.
- Step 2: Add the minced garlic and ginger to the skillet and cook for 1 minute until fragrant.
- Step 3: Pour in the soy sauce, rice vinegar, and sesame oil. Stir to combine.
- Step 4: Add the shredded coleslaw mix to the skillet and cook for 5-7 minutes, or until the cabbage is tender but still slightly crisp.
- Step 5: Remove from heat and stir in most of the sliced green onions, reserving some for garnish.
- Step 6: Serve immediately, garnished with the remaining green onions.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave, adding a splash of water to prevent drying.
- Serve over rice or quinoa for a more substantial meal, or with crispy wonton strips for added crunch.
- For extra flavor, try browning the ground meat with a pinch of red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American