720g ground turkey breast (can substitute with ground chicken, ground beef, or ground pork)
1 sweet onion, diced
1 tablespoon sesame oil*
1 tablespoon rice vinegar
2 teaspoons minced fresh garlic**
1 teaspoon ground ginger
¼ cup less sodium soy sauce
1 (16 ounce) bag coleslaw mix
2 cups chopped gai lan
½ cup grated or “matchstick” carrots
2 green onions, thinly sliced
Salt and pepper, to taste
1 tablespoon hoisin sauce (optional, but recommended)
DIRECTIONS:
Heat a large skillet over medium-high heat. Add ground meat and cook, stirring, until no longer pink. Drain; return meat to skillet.
Add diced onion, sesame oil, and rice vinegar to the skillet. Cook, stirring, for a few more minutes (until onion is tender).
Add garlic, ginger, soy sauce, hoisin sauce (optional), coleslaw mix, and carrots and gai lan to the skillet. Cook, stirring, for about 5-7 more minutes, or until cabbage is wilted.
Remove skillet from the heat. Stir in green onions and season with salt and pepper, to taste.
Feel free to serve this over rice to add some more volume and carbs, or top with and egg an additional drizzle of sesame oil for those beloved fats 🙂