Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (454 g) 93% lean ground turkey
- 1 tbsp avocado oil (or olive oil)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 6 cups (about 10 oz / 285 g) shredded green cabbage
- 1 cup (about 3 oz / 85 g) shredded carrots
- 4 scallions, sliced (whites and greens separated)
- 1/3 cup low-sodium soy sauce
- 1 tbsp rice vinegar
- 2 tsp toasted sesame oil
- 1 tbsp honey
- 1/4 cup water
- 1 tsp cornstarch + 1 tbsp cold water (optional, for a glossy sauce)
- 1 tbsp toasted sesame seeds, for serving
- 2–4 tsp sriracha, for serving
Do This
- 1. Whisk soy sauce, rice vinegar, sesame oil, honey, and water (plus optional cornstarch slurry).
- 2. Brown turkey in oil over medium-high heat; season with salt and pepper.
- 3. Add garlic, ginger, and scallion whites; cook 30–60 seconds until fragrant.
- 4. Add cabbage and carrots; stir-fry 4–6 minutes until tender-crisp.
- 5. Pour in sauce; cook 1–2 minutes until glossy and lightly thickened.
- 6. Confirm turkey reaches 165°F (74°C). Stir in scallion greens.
- 7. Serve topped with sesame seeds and sriracha.
Why You’ll Love This Recipe
- All the big takeout-style egg roll flavor, without frying or wrappers.
- Fast, one-pan dinner with simple ingredients and easy cleanup.
- High-protein and veggie-packed, but still saucy and satisfying.
- Great for meal prep: reheats beautifully for lunch.
Grocery List
- Produce: Green cabbage, carrots, scallions, garlic, fresh ginger
- Dairy: None
- Pantry: Ground turkey, avocado oil (or olive oil), low-sodium soy sauce, rice vinegar, toasted sesame oil, honey, cornstarch (optional), toasted sesame seeds, sriracha, kosher salt, black pepper
Full Ingredients
Turkey & Vegetables
- 1 tbsp avocado oil (or olive oil)
- 1 lb (454 g) 93% lean ground turkey
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 3 cloves garlic, minced (about 1 tbsp)
- 1 tbsp fresh ginger, finely grated
- 4 scallions, thinly sliced, whites and greens separated
- 6 cups (about 10 oz / 285 g) shredded green cabbage (thinly sliced)
- 1 cup (about 3 oz / 85 g) shredded carrots
Light Soy-Sesame Sauce
- 1/3 cup low-sodium soy sauce
- 1 tbsp rice vinegar
- 2 tsp toasted sesame oil
- 1 tbsp honey
- 1/4 cup water
- 1 tsp cornstarch + 1 tbsp cold water (optional, for a lightly thickened, glossy sauce)
To Serve
- 1 tbsp toasted sesame seeds
- 2–4 tsp sriracha (add to taste)
- Optional: extra scallion greens
Step-by-Step Instructions
Step 1: Mix the sauce
In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, toasted sesame oil, honey, and water.
If you want a slightly glossy sauce that clings to the turkey and vegetables, whisk 1 tsp cornstarch with 1 tbsp cold water to make a slurry, then whisk it into the sauce. Set aside.
Step 2: Brown the turkey
Place a large skillet (12-inch works well) over medium-high heat for 1 minute. Add 1 tbsp avocado oil and swirl to coat.
Add the ground turkey, kosher salt, and black pepper. Cook for 5–6 minutes, breaking it up with a wooden spoon, until the turkey is mostly cooked through and lightly browned.
Step 3: Add garlic, ginger, and scallion whites
Push the turkey to the edges of the pan to create a small open spot in the center. Add the minced garlic, grated ginger, and the scallion whites to that spot.
Cook for 30–60 seconds, stirring just until fragrant (this keeps the garlic from scorching), then stir everything together.
Step 4: Stir-fry the cabbage and carrots
Add the shredded cabbage and shredded carrots. Toss and stir-fry for 4–6 minutes, stirring frequently, until the cabbage is tender-crisp and reduced in volume.
If your skillet looks dry at any point, add 1–2 tbsp water to help the vegetables steam slightly without adding extra oil.
Step 5: Sauce it up
Give the sauce a quick re-whisk, then pour it into the skillet. Stir continuously for 1–2 minutes, until everything is evenly coated and the sauce lightly thickens (especially if you used the cornstarch slurry).
Step 6: Check doneness and finish
Cook until the turkey reaches an internal temperature of 165°F (74°C) (check the thickest portion with an instant-read thermometer).
Turn off the heat and stir in the scallion greens so they stay fresh and bright.
Step 7: Serve and top like takeout
Spoon into bowls. Top each serving with toasted sesame seeds and drizzle with sriracha to taste.
Serve immediately while hot and juicy.
Pro Tips
- Thinly slice the cabbage: The thinner the cabbage, the more “egg roll-like” the texture (and it cooks faster).
- Don’t overcook the vegetables: Aim for tender-crisp cabbage so the bowl stays fresh and not watery.
- Use the cornstarch slurry if you like glossy takeout sauce: It’s optional, but it helps the sauce cling to every bite.
- Control the salt: Use low-sodium soy sauce as written; if using regular soy sauce, reduce to 1/4 cup and add 2 tbsp water.
- Want more browning? Let the turkey sit undisturbed for 60–90 seconds before stirring to develop deeper flavor.
Variations
- Chicken or pork version: Swap the ground turkey for 1 lb ground chicken or 1 lb lean ground pork; cook to 165°F for poultry or 160°F for pork.
- Extra-veg upgrade: Add 1 cup thinly sliced mushrooms with the cabbage, or stir in 2 cups fresh baby spinach during the last minute of cooking.
- Low-sugar option: Replace the honey with 1 tsp honey (instead of 1 tbsp) or omit it; add an extra 1 tbsp rice vinegar for brightness.
Storage & Make-Ahead
Cool completely, then store in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat for 4–6 minutes, stirring occasionally, or microwave in 60-second bursts until hot.
For meal prep, you can shred the cabbage and carrots and mix the sauce up to 2 days ahead; store vegetables and sauce separately. Freezing is possible for up to 2 months, but the cabbage will soften more after thawing. Thaw overnight in the fridge and reheat gently.
Nutrition (per serving)
Approximate (based on 4 servings, using 93% lean turkey and including honey and sesame seeds): 320 calories, 28 g protein, 18 g carbs, 15 g fat, 5 g fiber, 900 mg sodium. Values vary by brands and exact produce size.
