Ingredients
Method
Cooking
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the turkey and cook until almost cooked through, about 5-6 minutes.
- Push the turkey to one side of the pan and add onion and remaining tablespoon of oil. Cook for 3-4 minutes, stirring occasionally.
- Add shredded carrots, garlic, and ginger and cook for 2 minutes, stirring frequently.
- Pour in the chicken broth and scrape any brown bits from the bottom of the pan.
- Add the cabbage, tamari or soy sauce, vinegar, salt, and pepper. Stir well and cover.
- Reduce heat to medium-low and cook for 12-15 minutes, or until cabbage has reached your desired tenderness.
- Remove from the heat and add toasted sesame oil.
- Serve egg roll in a bowl over white rice, if using, and top with green onions, toasted sesame seeds, and sriracha mayo, if desired.
Notes
For meal prep, leftovers keep well in the fridge for up to 4 days. Can be frozen for up to 3 months. Check storage guidelines for additional details.
