Ingredients
Scale
- 1 lb (450g) ground pork or chicken
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup shredded cabbage (preferably green or savoy cabbage)
- 1/2 cup shredded carrots (optional, for added color)
- 2 tablespoons soy sauce or tamari for gluten-free
- 1 teaspoon sesame oil
- 1 teaspoon ginger, freshly grated
- 1 teaspoon rice vinegar
- Green onions, chopped (for garnish)
- Sesame seeds (optional, for garnish)
Instructions
- Dice the onion, mince the garlic, and shred the cabbage and carrots for quick preparation.
- In a large skillet over medium-high heat, cook the ground pork or chicken until browned, breaking it apart with a spatula. Transfer cooked meat to a bowl and set aside.
- Add a little sesame oil to the same skillet and sauté the diced onion and minced garlic for about 2 minutes until fragrant.
- Add shredded vegetables and cook for another 3-4 minutes until tender but still crunchy.
- Return the cooked ground meat to the skillet, stir in soy sauce, rice vinegar, and grated ginger. Cook for an additional 2 minutes to meld flavors. Adjust seasoning as desired.
- Sprinkle with chopped green onions and sesame seeds before serving. Drizzle with more sesame oil if preferred.
Notes
- Use fresh vegetables for the best flavor and texture.
- Customize with additional vegetables like bell peppers or mushrooms.
- This dish can be made vegetarian by substituting meat with tofu or tempeh.
- For a keto or low-carb variation, use coconut aminos instead of soy sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Low-Carb, Keto, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 290 kcal Kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg