Description
A warm, savory dish that combines lean ground turkey with cabbage and broccoli slaw for a high-protein, lower-fat version of a classic takeout dish.
Ingredients
- 1 lb. ground turkey (99/1)
- 1/2 Tbsp. toasted sesame oil
- 100 g broccoli slaw mix
- 1 Tbsp. minced garlic
- 3 Tbsp. coconut aminos (90 g)
- 150 g sliced cabbage
- 75 g chopped water chestnuts (1/2 can)
- 1 tsp. sriracha
- 1/2 tsp. ground ginger
- 1 chopped green onion
- Salt and pepper to taste
Instructions
- Spray a nonstick pan with cooking spray and heat over medium. Add the ground turkey and break it up with a spatula. Cook until browned and no pink remains.
- If the pan has pooled liquid, drain some to prevent steaming. Return the pan to medium heat.
- Add 1/2 tsp. toasted sesame oil and stir to coat the meat. Let it sizzle for 30 seconds to bloom the flavor.
- Stir in the minced garlic and cook for 30–45 seconds until fragrant.
- Add the broccoli slaw and pour in the coconut aminos. Stir to combine and let it simmer until the broccoli slaw is slightly softened, about 2–3 minutes.
- Add the sliced cabbage, chopped water chestnuts, sriracha, ground ginger, and a pinch of salt and pepper. Stir thoroughly.
- Simmer gently until the cabbage is wilted but still has some texture, about 3–5 minutes depending on thickness. Taste and adjust seasoning.
- Mix in the chopped green onion just before serving for freshness.
Notes
For extra richness and protein, top with a soft-boiled or fried egg. To enhance flavors, drizzle extra sesame oil before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian