This recipe has all the flavor of traditional Chinese egg rolls, but without the deep-fried wrapper. This one-pan meal is a great source of protein and veggies!
| Servings per recipe | 4 |
| Serving size | 1-1 ¼ cup |
| WIC Food Count | 5 |
| Calories | 361 |
| Protein | 24.1g |
| Carbohydrate | 22.9g |
| Fat | 19.8g |
| Sodium | 772mg |
| Fiber | 3.8g |
| Calcium | 67.0mg |
| Iron | 3.5mg |
How to Make
Ingredients
1 tablespoon vegetable oil
1 tablespoon ginger, finely chopped
1 tablespoon garlic, finely chopped (about three cloves)
1 lb. lean ground turkey
1 (8 oz.) bag shredded cabbage
1 (5 oz.) bag shredded carrots
¼ cup water
¼ cup low-sodium soy sauce
3 green onions, chopped
2 cups ready to eat chow mein noodles
WIC Tip: Prepare this dish with brown rice instead of chow mein noodles for more whole grains!
Preparation
- Combine oil, ginger and garlic in a large skillet.
- Cook on low heat until ginger and garlic are tender, about two minutes.
- Add the ground turkey. Cook on medium heat until turkey is fully cooked and no longer pink.
- Add cabbage, carrots and water.
- Cover the pan with a lid and reduce heat to medium low; let the veggies slowly steam and soften for about two minutes.
- Remove lid and stir.
- Drain excess water.
- Add soy sauce and mix well; sprinkle with green onions.
- Top with chow mein noodles.
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