Edit recipe
Title
Category
Breakfast
Lunch
Dinner
Holidays
Dessert
Photo (optional)
Add a photo
Serves
Prep (min)
Cook (min)
Ingredients
One per line — e.g. “2 cups flour, sifted”
1/2 pound lean ground chicken 1/2 pound ground pork (as lean as you can find) 1 small-medium red onion, diced 1 teaspoon grated ginger 1/2 cup grated carrots (buy them pre-shredded to save time or grate them yourself to save money) 5–6 cloves garlic 1 cup finely diced baby bella mushrooms (optional) 1 16-oz. bag coleslaw mix or shredded cabbage 1/4 cup soy sauce 1/2–1 teaspoon Sriracha (optional) 1 tablespoon sesame oil 1 tablespoon rice wine vinegar Chopped green onions for garnish
Method
One step per line
In a large skillet, heat 1-2 tablespoons olive oil over medium heat. When hot, crumble the meat into the pan and cook with the onions, garlic, and ginger. When the meat is about halfway cooked, add the carrots, and mushrooms (if using) and cook until the meat is cooked through and the onions are translucent and fragrant. While the meat is cooking, whisk together the soy sauce, sesame oil, vinegar, and Sriracha (if using). Set aside. Add the cabbage a couple handfuls at a time, stirring it as it wilts. When the cabbage is cooked, drizzle the soy sauce mixture over the meat mixture and stir to combine and heat through. Optional: make into egg rolls! Wrap in egg roll wrappers, brush with butter, and bake at 425 degrees for 15-20 minutes, flipping halfway through.
Tags
Comma separated
Source (optional)
Notes (optional)
Save changes
Cancel
Kitchen
Recipes
Add
List
Recipes
Add
List