Egg Roll Skillet

Egg Roll Skillet: Step by Step

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1. Heat the neutral oil in a large frying pan over medium-high heat. Add the turkey and cook for 6 to 7 minutes, breaking it up, until browned and cooked through.

   Mark done Start 6 min timer

2. Stir in the ginger and garlic and cook for 30 seconds, until fragrant.

   Mark done Start 30 sec timer

3. Add the coleslaw mix, soy sauce and rice vinegar and cook for 4 to 5 minutes, tossing often, until the cabbage is just tender.

   Mark done Start 4 min timer

4. Take the pan off the heat and stir in the sesame oil, pepper and most of the spring onions. Scatter with the sesame seeds and the rest of the spring onions.

   Mark done

What Can Go Wrong

1. Do not move the turkey for the first 2 minutes so that it browns instead of steaming.
2. If the pan looks dry, add a splash of water rather than more oil.
3. Use tamari in place of the soy sauce if you need it gluten free.
4. Season at the end; the soy sauce is salty and the cabbage loses volume as it cooks.

Changing the Recipe

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

To Go With It

A small portion of cauliflower rice · A fried egg · Sriracha on the side

Keeping Egg Roll Skillet

Keeps in the fridge for up to 4 days and reheats well. It is good cold, too.

Common Questions

Egg Roll Skillet Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.