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This bowl dish packs all the tasty flavors of a popular Asian appetizer without the hassle of frying or wrapping. I whipped this up when I needed a quick dinner that would hit my Chinese food spot while staying on the healthy side.
I threw this meal together during one hectic week when I wanted egg roll flavor but couldn't be bothered with the extra calories from deep frying. My family looked doubtful at first but now they ask for it every other week.
What You'll Need
- Ground turkey: Works as a lean base that soaks up all those Asian seasonings
- Sweet onion: Brings some natural sugar and forms the flavor foundation
- Shredded carrots: Add brightness, crunch and mild sweetness
- Fresh garlic cloves: Bring that must-have punchy taste, grab ones that feel heavy and solid
- Fresh ginger: Adds that special Asian kick, try scraping the skin off with the edge of a teaspoon
- Chicken broth: Loosens up tasty bits from the pan and creates some moisture
- Cabbage: Makes up most of the dish, just like what's stuffed inside traditional egg rolls
- Soy sauce or tamari: Gives that rich savory depth, go for reduced salt versions if you're watching sodium
- Rice vinegar: Adds that needed bit of tang
- Toasted sesame oil: Rounds everything off with that classic nutty taste
- White rice (optional): Turns this into a fuller meal
- Green onions: Top it off with some fresh green flavor
- Toasted sesame seeds: Make it look fancy while adding slight texture
- Sriracha mayo (optional): Adds a smooth spicy kick
Foolproof Cooking Method
- Cook Your Meat:
- Warm olive oil in a big pan over medium heat until it glistens but isn't smoking. Toss in ground turkey and break it up as it cooks. Keep going until you see almost no pink, around 5-6 minutes. You want it broken up small and slightly golden.
- Throw In Flavor Builders:
- Move the turkey to one side of your pan to make room. Add the rest of your oil with the chopped onion. Let it cook 3-4 minutes until you can see through it, giving it a stir now and then. Toss in your carrots, garlic and ginger and cook another 2 minutes until you can really smell them. That wonderful aroma means all the good flavors are coming out.
- Add Liquid and Cabbage:
- Pour in your chicken broth and scrape all the tasty stuck bits off the bottom of the pan. Those bits pack tons of flavor. Add your cabbage, soy sauce, rice vinegar, salt and pepper. Mix everything so the cabbage gets coated in the liquid. Put a lid on it and turn the heat down to medium-low. Let it all steam for 12-15 minutes, checking it until the cabbage feels soft enough for you.
- Put It All Together:
- Take the pan off the heat and pour the sesame oil over everything, stirring to spread that nutty flavor throughout. Give it a taste and add more seasonings if needed. Scoop into bowls over rice if you want, then sprinkle with green onions, sesame seeds and a squirt of spicy mayo for those who like heat.
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The real game-changer in this dish is fresh ginger. I keep a chunk in my freezer and just grate it frozen straight into my cooking. The first time I made this for my grandma, who usually sticks to old-school recipes, she not only asked for seconds but wanted to know how to make it herself.
Prep In Advance
This bowl actually gets more flavorful overnight as all the ingredients have time to mingle together. When I'm cooking ahead for the week, I leave the cabbage slightly crunchy so it won't turn mushy when reheated. Pack it in sealed containers and refrigerate for up to 4 days. When you're ready to eat, just warm portions in the microwave for 1-2 minutes or toss in a hot pan until heated through.
Simple Swaps
What's great about this meal is how adaptable it is. You can easily use ground chicken, pork or beef instead of turkey. Want to skip meat? Crumbled tofu or tempeh work great too. Try red cabbage for a pop of color instead of green. If you're out of fresh ginger, 1/4 teaspoon of the ground stuff will do in a pinch, though it won't taste quite as zippy. And if you can't do soy, coconut aminos make a fantastic stand-in for soy sauce.
What To Serve With It
This bowl stands on its own but turns into a complete dinner when you put it over hot rice. If you're cutting carbs, try it with cauliflower rice or tucked into lettuce leaves for a fun finger-food approach. Throw in extra veggies like sliced bell peppers, snow peas or water chestnuts for more crunch and nutrients. Pair with a cup of wonton soup from the store or homemade and you've got the perfect takeout-style meal at home.
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This dish shows you don't need to mess with hot oil or complicated rolling to get all those egg roll flavors—perfect for busy weeknights!
Frequently Asked Questions
- → What meat works well in this bowl?
Ground turkey's a favorite, but chicken, pork, or beef work too. Pick whatever suits you.
- → Can I make this with no meat?
Absolutely. Swap the turkey for tofu or plant-based grounds, and use veggie broth instead of chicken broth.
- → How do I make this gluten-free?
Switch to gluten-free tamari for soy sauce, and double-check that other seasonings are gluten-free too.
- → Can I make it in advance?
Yes, it keeps in the fridge for three days. Heat it up again in a pan or microwave when ready to eat.
- → What sides go best with it?
Pair it up with rice, cauliflower rice for fewer carbs, or toss together a fresh salad on the side.