Have an egg roll in a bowl in under 30 minutes in this tasty, easy, one dish recipe! Save time by prepping veggies as the meat is browning. (Gluten free and vegan alternatives are listed at the bottom of the recipe.)
3 Tbsp soy sauce, then more if desired*
3 Tbsp water
1 1/2 tsp cornstarch
1 Tbsp sesame oil
1 Tbsp brown sugar
2 tsp sriracha or gochujang sauce, plus more for serving (optional)
2 Tbsp olive oil, divided
1 lb 93% lean ground turkey**
1 small yellow onion, halved then thinly sliced into strips from root to tip
1 red bell pepper, cored and sliced into thin 2-inch strips
1 Tbsp ginger paste or freshly shredded ginger
4 cloves garlic, minced
6 cups packed shredded cabbage (16 oz)
3 medium carrots, cut into matchsticks
1/4 cup chopped green onions
Whisk together cornstarch and soy sauce until well blended. Add in water, sesame oil, brown sugar, and sriracha (or gochujang) and whisk until brown sugar has dissolved. Set aside.
Heat olive oil in a skillet over medium high heat and add ginger and garlic, sauteing until fragrant, about a minute. Add turkey and sautee, breaking up into chunks until browned and nearly cooked through.
Add onions and stir fry until translucent, about 5 minutes, before adding in the red bell
pepper. Stir fry for 2 minutes longer.
Add in cabbage and carrots, tossing to make sure turkey, onions, and pepper get evenly spread throughout. Whisk the sauce mixture once more before pouring over everything and
stir frying until cabbage is tender, about 5 minutes. Carrots will still be crunchy and firm.
Top with green onions and serve hot with a side of rice or noodles!
*Make this gluten free by using tamari instead of soy sauce.
**Make this recipe vegan by using seitan crumbles instead of meat. Add the seitan at the same time that the bell pepper is added to the pan.
***Make this recipe vegan and gluten free by using tamari and extra firm tofu instead of meat or seitan. Add the tofu after the bell pepper, but before the cabbage, to cook through evenly.
Adapted from CookingClassy.com