Servings 4 servings
Ingredients
- 2 Tablespoons extra-virgin olive oil
- 2 teaspoons sesame oil
- 1 pound ground turkey, chicken, pork or beef
- 1 Tablespoon minced garlic
- 2 teaspoons grated fresh ginger
- 1/4 cup sliced scallions, plus more for serving
- 3 cups shredded Napa cabbage
- 1 cup shredded carrots
- 3 Tablespoons low-sodium soy sauce
- 1/4 cup Thai sweet chili sauce
- 4 fried or poached eggs
- Black sesame seeds, for serving
Instructions
- Add the olive oil and sesame oil to a large skillet set over medium-low heat then add the ground turkey. Cook, breaking apart the turkey with a spatula until it is cooked through, 7 to 10 minutes.
- Add the garlic, ginger and scallions to the skillet and cook, stirring occasionally, for 2 minutes.
- Add the cabbage, carrots, soy sauce, and Thai sweet chili sauce, and cook, stirring occasionally, until the cabbage is wilted and the carrots are tender, about 5 minutes.
- Divide the mixture among serving bowls then top with the fried eggs. Garnish each bowl with a drizzle of sweet chili sauce and the sesame seeds then serve.
Notes
- Time-Saving Tip: To significantly cut down on the prep time (and clean up!), swap out the Napa cabbage and shredded carrots with a bag of prepackaged coleslaw mix. You could also use broccoli slaw for a slightly different taste and texture.
- Meal prep: Cook the filling and store it in an airtight container in the fridge for up to 3 days. I like to portion it into individual containers so it’s ready for a grab-and-go lunch—just pop it into the microwave and reheat. It’s meal prep made easy!
- Leftovers: While the veggies can get a bit softer as they absorb the sauce, the flavor only gets better! Some people even double or triple the recipe to keep extras on hand for quick, flavorful meals throughout the week. I like to reheat larger batches in a skillet over low heat until it’s heated through.
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