Keto Egg Roll Bowl Turkey (Printer View)

Savory ground turkey and crisp vegetables stir-fried with sesame oil and Asian seasonings.

# Components:

→ Protein

01 - 1 pound ground turkey

→ Vegetables

02 - 4 cups coleslaw mix (shredded cabbage and carrots)
03 - 4 green onions, sliced
04 - 3 cloves garlic, minced
05 - 1 inch fresh ginger, minced

→ Sauces and Oils

06 - 2 tablespoons sesame oil, divided
07 - 2 tablespoons soy sauce or coconut aminos
08 - 1 tablespoon rice vinegar

→ Garnishes

09 - 1 tablespoon toasted sesame seeds, optional
10 - Extra sliced green onions, optional

# Method:

01 - Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
02 - Add the ground turkey and cook, breaking it up with a spatula, until browned and cooked through, approximately 5 to 6 minutes.
03 - Stir in the garlic, ginger, and half of the green onions. Sauté for 1 minute until fragrant.
04 - Add the coleslaw mix and stir-fry for 3 to 4 minutes until vegetables are tender but still crisp.
05 - Pour in the soy sauce or coconut aminos and rice vinegar. Drizzle with the remaining sesame oil. Toss to combine and heat through for 1 to 2 minutes.
06 - Taste and adjust seasoning as needed.
07 - Remove from heat. Garnish with toasted sesame seeds and extra green onions if desired. Serve hot.

# Expert Advice:

01 -
  • It's ready in 30 minutes, which means weeknight dinners that don't feel like a compromise on taste.
  • Everything cooks in one pan, so cleanup is almost as fast as cooking.
  • You get that crispy-tender vegetable texture that makes your taste buds sing without any wrapper to worry about.
02 -
  • Don't overcrowd your pan when you add the coleslaw mix—if your skillet isn't large enough, work in batches so everything can actually sauté instead of steam into mush.
  • The sesame oil matters more here than in most recipes since it's not hidden behind bread or deep-fried—quality sesame oil tastes different from the cheap stuff, so this is worth the upgrade.
03 -
  • Divide your sesame oil into two parts before you start cooking—one for sautéing, one for finishing—so you get both the toasted flavor from cooking and the bright flavor from a final drizzle.
  • If your coleslaw mix is watery, toss it in a colander for a minute before cooking to avoid ending up with a soggy finish instead of that ideal crisp-tender texture.
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