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Egg roll in a bowl with ground turkey, cabbage, carrots, and sesame seeds in a large skillet

Egg Roll in a Bowl

A fast and satisfying one-pan dinner made with ground turkey, fresh vegetables, and a bold ginger soy sauce. Ready in 30 minutes and perfect for weeknights or meal prep.
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Prep Time 18 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 5 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 223
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup low sodium chicken broth vegetable broth or water also works
  • 1/3 cup low sodium soy sauce
  • 2 tbsp honey
  • 2 tsp sesame oil
  • 1 tbsp fresh ginger minced
  • 3 cloves garlic minced
  • 1 tbsp cornstarch
  • 1 tbsp olive oil
  • 1 lb ground turkey ground chicken, beef, or pork also work
  • 1 medium carrot cut into thin matchsticks
  • 6 cremini mushrooms chopped
  • 1 red bell pepper thinly sliced
  • 4 cups green cabbage thinly sliced
  • 4 green onions chopped
  • black pepper to taste
  • sesame seeds optional, for serving

Equipment

  • Large skillet (12 inch or wider)
  • Medium mixing bowl or liquid measuring cup
  • Whisk

Method
 

  1. Whisk together the chicken broth, soy sauce, honey, sesame oil, ginger, garlic, and cornstarch in a medium bowl or liquid measuring cup until fully combined and smooth. Set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Add the ground turkey and cook for 3 to 4 minutes, breaking it up as it cooks. The turkey does not need to be fully cooked through at this stage.
  3. Add the carrots, mushrooms, and bell pepper. Cook, stirring often, for 2 to 3 minutes until the vegetables begin to soften and the turkey is nearly cooked through.
  4. Add the sliced cabbage and stir everything together. Cook for 3 minutes, stirring frequently, until the cabbage starts to wilt and the turkey is fully cooked through.
  5. Pour in the sauce and add the green onions. Stir and cook for 2 more minutes until the sauce thickens and coats everything evenly.
  6. Remove the pan from the heat. Season with black pepper to taste and top with sesame seeds before serving.

Notes

Serve over steamed white rice, brown rice, or cauliflower rice. Leftovers keep in the refrigerator for up to 3 days in an airtight container. Reheat in a skillet with a splash of broth for best texture. Do not freeze as cabbage and mushrooms lose texture after thawing. Bagged coleslaw mix can be used in place of fresh cabbage.