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Asian Unwrap Feature

Asian (Un)Wrap


  • 1 tablespoon olive oil
  • 1 teaspoon sesame oil
  • 1 garlic clove minced
  • 1/2 teaspoon freshly grated ginger
  • 1/2 teaspoon crushed red pepper optional
  • 1 1/2 pounds lean ground chicken, pork or turkey
  • 1 teaspoon Salt divided
  • 1 teaspoon pepper divided
  • 1 cup tiny diced carrots
  • 1 cup tiny diced onion
  • 1 cup tiny diced mushrooms
  • 1 cup tiny diced celery
  • 1 can water chestnuts drained and tiny diced
  • 1 cup sliced pea pods 1/4" to 1/2" slices
  • 1 cup baby corn slices 1/2" thick
  • shredded cabbage, kale, Brussels sprouts or combination
  • Green onions sliced


  • 4 tablespoons reduced-sodium soy sauce
  • 2 tablespoons honey
  • 1-2 teaspoons Sriracha or Tabasco sauce
  • 2 cloves garlic minced
  • 1 teaspoon fresh grated ginger


  • Combine sauce ingredients and set aside.
  • Preheat a large sauté pan to medium-low.  Add olive oil, sesame oil, garlic, ginger, and crushed red pepper; stir for one minute.
    Asian Wrap Step 1
  • Increase temperature to medium and add the ground meat, 1/2 teaspoon salt, 1/2 teaspoon pepper, carrots, onion, & mushrooms.  Cook as you would to brown ground beef (reducing heat if it seems to be cooking at too high a temperature) until ground meat is no longer "pink."  Drain off as much of the resulting liquid and discard. 
    Asian Wrap Step 2
  • Return pan to heat and add celery, water chestnuts, pea pods, baby corn, 1/2 teaspoon salt, and 1/2 teaspoon pepper.   Cook for about 5 minutes or until celery is tender but not soft.
    Asian Wrap Step 4
  • Pour half of sauce over meat and vegetable mixture; stir until evenly distributed.
    Asian Wrap Step 4
  • Serve hot over shredded cabbage, kale or Brussels sprouts or a mixture of the three. Drizzle with a little more sauce and sprinkle green onions on top.
    Asian (Un)Wrap
Keyword cabbage, chicken, healthy, pork, recipe, salad, simple, vegetables