Ingredients:
Sesame oil
1 lb ground chicken
2 cloves garlic, minced
1 tbsp. minced ginger
1 medium yellow onion, sliced in thin rings
1.5 cups matchstick carrots
1 bunch scallions, chopped (green and white parts!)
1 box sliced mushrooms (I used shitake)
1 large head green cabbage, cut into strips
1 tsp salt
3 tbsp low sodium soy sauce
3 tbsp hoisin sauce
Directions:
1. Heat a large pan on medium high and put appox. 1 tbsp of sesame oil in. Cook the chicken, crumbling with a spoon into smaller pieces, until fully cooked through and set aside in a large bowl after draining.
2. Add another 2 tbsp sesame oil into the pan, and add in the garlic, ginger, and onions. Cook until browned and fragrant. Add in the carrots, scallions, and mushrooms, and cook until softened. Add into the bowl with the chicken and set aside. If you have a big enough pan, you can add the cabbage in at this step and cook with the other ingredients. I didn't- hence step 3!
3. Add 2 tbsp more sesame oil into the pan, add the cabbage and salt, and cover. Uncover and stir until the cabbage is softened and brown. Add the cabbage to the bowl.
4. Add the soy sauce and hoisin sauce into the bowl and mix well. Enjoy!
