Ingredients
Equipment
Method
- Prepare all ingredients: shred the green cabbage, grate or julienne the carrots, mince the garlic and ginger, and chop the green onions. Have everything ready before you start cooking.
- Heat a large skillet over medium-high heat. Add the ground meat and break it up with a spatula. Cook for 5-7 minutes until browned and cooked through. Drain any excess fat if desired.
- Add the minced garlic and ginger to the skillet with the cooked meat. Stir frequently for 1-2 minutes until fragrant.
- Add the shredded cabbage, carrots, soy sauce, and sesame oil. Stir well to combine and cook for 5-7 minutes until vegetables are tender but still slightly crunchy.
- Season with salt, pepper, and red pepper flakes if using. Toss in the chopped green onions and serve immediately while hot.
Notes
Storage: Store in airtight container in refrigerator for up to 3 days or freeze for up to 2 months. Reheat gently to preserve texture. Variations: Try ground chicken, shrimp, tofu, or mushrooms for different protein options. Add water chestnuts, bean sprouts, or bell peppers for extra crunch. Serve with cauliflower rice, in lettuce wraps, or alongside cucumber salad.
