Ingredients
Scale
- 1 lb ground pork (or ground turkey for a leaner option)
- 4 cups shredded cabbage
- 1 cup shredded carrots
- 1 tbsp grated fresh ginger
- 2 cloves minced garlic
- 3 tbsp soy sauce
- 2 tsp sesame oil
- 1 tbsp rice vinegar
- Salt and pepper to taste
- Optional toppings: sliced green onions, toasted sesame seeds
Instructions
- Heat a large skillet or wok over medium-high heat. Add the ground pork and cook until browned, breaking it into small pieces, about 5-7 minutes.
- Add shredded cabbage and carrots to the skillet. Sauté for 3-5 minutes until tender but still crisp.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Mix in soy sauce, sesame oil, and rice vinegar. Stir well to coat the ingredients evenly.
- Let simmer for 2-3 minutes to blend flavors. Adjust seasoning with salt and pepper to taste.
- Serve hot, garnished with optional toppings like green onions or toasted sesame seeds.
Notes
- For a keto-friendly version, use riced cauliflower instead of rice.
- Swap ground pork with tofu, tempeh, or mushrooms for a vegetarian option.
- Spice it up with red pepper flakes, sriracha, or chili oil.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/4 recipe
- Calories: 260
- Sugar: 4g
- Sodium: 720mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg