Ingredients
- 1 head green cabbage, chopped
- 2 large carrots, shredded
- 8 oz mushrooms, sliced (shiitake or button)
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1/4 cup soy sauce (or tamari for gluten-free)
- 1 lb ground pork (or turkey, chicken, or tofu)
- 2 tbsp sesame oil (or olive oil)
- Green onions, for garnish
- Sesame seeds, for garnish
- Optional: chili flakes, sriracha, or hoisin sauce for serving
Instructions
- Prepare the vegetables by chopping cabbage, shredding carrots, and slicing mushrooms.
- Heat a large skillet over medium heat and add sesame oil until it shimmers.
- Cook the aromatics: sauté minced garlic and grated ginger for about one minute.
- Add the cabbage, carrots, and mushrooms, sautéing for 5-7 minutes until tender but still crunchy.
- Introduce the ground meat or tofu, breaking it apart, and cook for 7-10 minutes until browned.
- Season with soy sauce, stirring well. Adjust seasoning to taste.
- Serve hot, garnished with green onions and sesame seeds.
Notes
Customize the bowl with your favorite toppings like crushed peanuts or fresh herbs. Avoid overcooking the vegetables to maintain their crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
- Diet: Paleo