Today’s recipe, Stir Fry Rice Bowl with Ginger Sesame Dressing, is filled with fresh and healthy vegetables. This is a lovely light meal, perfect for warm days. I will have this recipe on repeat for the whole summer!
Cabbage is an inexpensive and filling option when you are considering dinner options. While often used to make coleslaw, tonight’s dinner is another way to enjoy it.
There are several common types of cabbage you’ll find at your grocery store. The easiest to find is the round or Savoy cabbage (see photo below). Napa cabbage is elongated and is much more delicate for shredding. Then there is red cabbage that is wonderful for adding bright color to your recipes.
If you want to save even more time and preparation, buy a bag of pre-sliced cabbage or coleslaw mix at the store. Your meal will be ready in no time!
Today’s recipe starts by cooking ground meat with garlic, ginger, onions, and bell pepper. Be sure to break up the clumps as the meat cooks. I chose to use pork, but you could use beef or ground dark turkey too. I love that one pound can easily feed four people.
By using one skillet for the whole recipe, you get the flavor of the sautéed meat and seasonings throughout the dish. The flavor will build in layers creating a well-seasoned and delicious meal. And clean-up is easy!
If you want to make this a vegetarian dish, just leave out the meat and sauté the vegetables in a little vegetable oil. This can be either a main course or side dish.
I added cooked rice to stretch the meal even farther. The rice makes it more substantial and filling for The Artist. I chose a brown and wild rice blend that I had on hand but you can use regular long grain white rice too. If you do, it cuts down the cooking time significantly making it even easier to get dinner on the table fairly quickly.
Remember that a recipe is only a guideline, so feel free to make changes to the ingredients or seasonings based on what you like!
I hope you make this Stir Fry Rice Bowl with Ginger Sesame Dressing for your family soon. Have a wonderful weekend!
Did you enjoy this recipe? Let me know in the comments, I love hearing from you!
Key Ingredients for Stir Fry Rice Bowl with Ginger Sesame Dressing:
- Ground pork, beef, or turkey
- Garlic, onion, ginger, red bell peppers
- Shredded cabbage, shredded carrots
- Cilantro or parsley, cooked rice
- Rice vinegar, fresh grated ginger, garlic
- Maple syrup, Sriracha, olive oil, sesame oil
Have everything prepared and ready before you start this recipe. You know you have everything handy and it will make adding things in order much simpler.
You can easily make this into a vegetarian dish by leaving out the meat. Use a little vegetable oil to sauté the aromatics and vegetables before tossing it with the dressing.
How to make Stir Fry Rice Bowl with Ginger Sesame Dressing:
- Brown the meat, breaking up clumps; drain all but 2 tbsp of the liquid
- Sauté the garlic, onions, ginger, bell pepper until softened; stir in the cabbage and carrots, and tossing often, cook until tender
- Spoon off excess liquid and set aside while you make the dressing
- Combine the vinegar, ginger, maple syrup, Sriracha, salt, and pepper; whisk until creamy and emulsified; alternately pour everything into a jar with a tight lid and shake vigorously to combine
- Sprinkle the cilantro over the top of the cabbage, drizzle with some of the dressing, tossing until evenly coated; taste and adjust seasonings, adding more dressing if desired
- Serve warm on top of cooked rice
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Be sure you are using pure ground meat. Ground pork is not sausage, which often contains fillers. Unseasoned rice wine vinegar is fine, but watch for added malt which contains gluten. Sriracha brand of hot sauce is gluten-free. The Joyce Chen line of Asian sauces and ingredients are mostly gluten-free including the sesame oil.
- 1 lb (16 oz) ground pork, beef, or dark turkey meat
- 1 tsp minced garlic
- 1 medium onion, finely sliced
- 1 to 2-inch piece of peeled fresh ginger, minced (to taste)
- 1 red bell pepper, finely chopped
- 1/2 Savoy or Napa cabbage (about 12 oz) shredded or bagged coleslaw mix
- 1 to 2 cups shredded carrots
- Salt and pepper, to taste
- 1/4 cup fresh cilantro leaves or parsley, chopped, optional
- Warm cooked rice, for serving
Sesame Ginger Dressing
- 1/2 cup unseasoned rice vinegar
- 1 tsp freshly grated ginger, or to taste
- 1 clove garlic, grated
- 1 tbsp maple syrup
- A few drops of Sriracha, to taste, optional
- Pinch salt and pepper, or to taste
- 3 tbsp extra virgin olive oil
- 2 tbsp sesame oil
- Prepare the Cabbage Mixture: In a large, deep skillet, brown the meat until no longer pink. Break up clumps as it is cooking. Drain all but 2 tbsp of the liquid. Season lightly with salt and pepper.
- Add the garlic and sauté for 30 seconds. Add the onion, ginger, and red bell peppers, and cook, stirring occasionally, until the pepper and onions are softened.
- Add the cabbage and carrots, and sauté, tossing often, until the cabbage is wilted and tender, about 5 minutes. You can put a lid on the pan to speed up the wilting. Sprinkle with salt and pepper to taste.
- Remove from the heat, spoon off excess liquid and if your skillet isn't big enough to toss the ingredients in it, transfer to a large bowl. Set aside while you make the dressing.
- Make the Dressing: In a bowl, combine the vinegar, ginger, maple syrup, Sriracha, and salt and pepper. Slowly pour in the olive oil and sesame oil, whisking constantly until creamy and fully emulsified. Alternately, you can also use a jar with a tight-fitting lid. Add the ingredients and shake vigorously in place of whisking. Taste and adjust seasonings.
- Assemble the Dish: Sprinkle the cilantro over the top of the cabbage mixture. Drizzle with some of the dressing, tossing until everything is evenly coated. Taste and adjust seasonings. Add more dressing if desired. Serve warm on top of the cooked rice.
Dressing adapted from Traci at The Kitchen Girl
Amount Per Serving: Calories: 305Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 41mgSodium: 199mgCarbohydrates: 19gFiber: 2gSugar: 7gProtein: 13g
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