I can’t believe it took me so long to try this recipe! Wow, this skillet meal is an explosion of flavor and good nutrition! This has got to be the healthiest version of Chinese takeout that I’ve ever tried. It’s so satisfying and still under 10% carbs for the meal. Next time I’ll be trying it will ground pork, though it was also tasty with ground turkey. Enjoy!
1 tablespoon avocado oil
1 tablespoon sesame oil
1 tablespoon garlic, minced
1 teaspoon crushed ginger
1 yellow onion, thinly sliced
2 pounds ground turkey
2 bags (14 oz) shredded coleslaw mix with cabbage and carrot
⅓ cup reduced sodium soy sauce or coconut aminos
¼ teaspoon fresh ground pepper
3 tablespoons hoisin sauce
1 tablespoon garlic chili sauce
4 eggs, beaten
¼ cup Green Onion, chopped
pinch of sesame seeds (to garnish)
Place a large skillet over medium-high heat and add the oils. Once warm, add the garlic and ginger, until fragrant, about 2 minutes. Add the onion and cook, stirring occasionally, for 4 minutes.
Add the turkey to the skillet and brown it, breaking it apart into small pieces. If necessary, drain the skillet once the turkey is fully cooked.
Reduce the heat to medium. Add the coleslaw mix, soy sauce, pepper, hoisin sauce and garlic chili sauce. Mix until fully combined and then cover for 4 minutes, to wilt the cabbage. Remove the lid and mix, cooking for another 4 minutes until the cabbage is tender.
Create a well in the center of the skillet and add the beaten eggs. Scramble the eggs in the well and then mix everything together.
Serve warm topped with chopped green onions, sesame seeds and hoisin sauce. Enjoy!
This dish would work well with ground pork and also could be served in lettuce cups.