Ingredients
Scale
- 1 lb ground pork or chicken
- 2 cups shredded cabbage (green or a mix)
- 1 cup shredded carrots
- 3 cloves garlic, minced
- 2 tablespoons soy sauce or tamari for gluten-free option
- 1 tablespoon sesame oil
- 2 teaspoons rice vinegar
- 1 teaspoon grated ginger
- Green onions for garnish
- Sesame seeds for garnish
- Optional: chopped water chestnuts or bean sprouts for extra crunch
Instructions
- Heat a large skillet over medium-high heat. Add ground pork or chicken and cook until browned and cooked through, breaking it apart with a spatula.
- Stir in minced garlic and grated ginger. Cook until fragrant, about 30 seconds. Add shredded cabbage and carrots. Cook until vegetables are tender yet crisp, about 3-4 minutes.
- Pour in soy sauce, rice vinegar, and sesame oil. Stir well to coat all ingredients evenly. Cook for an additional 2 minutes to meld flavors.
- Remove from heat and garnish with chopped green onions and sesame seeds. For extra crunch, add chopped water chestnuts or bean sprouts if desired.
Notes
- Feel free to customize with additional vegetables or toppings like chopped water chestnuts, bean sprouts, or a fried egg for extra richness.
- For a vegetarian version, substitute ground meat with tofu or tempeh.
- Replace soy sauce with coconut aminos for a soy-free, gluten-free option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Low-Carb, Keto-friendly
Nutrition
- Serving Size: 1 bowl (approx. 1 cup)
- Calories: 250 Kcal
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg