Egg Roll Stir Fry (Print Version)
# Ingredients:
→ Oil & Protein
01 -
1-pound ground pork, chicken, or turkey
02 -
2 tablespoons of cooking oil
→ Veggies
03 -
1 head of green cabbage, sliced thin
04 -
2 medium carrots, grated
05 -
2 sliced green onions
06 -
1 diced medium onion
07 -
3 minced garlic cloves
08 -
1 teaspoon fresh ginger, shredded
→ Flavorings
09 -
1/4 cup of soy sauce
10 -
1 teaspoon of rice vinegar
11 -
1 tablespoon sesame oil
12 -
Sesame seeds for topping (optional)
13 -
1/4 teaspoon red chili flakes (optional)
# Instructions:
01 -
Warm up the cooking oil in your skillet or wok over medium-high heat. Toss in the ground meat and cook until it browns, crumbling it as it cooks. Drain the excess grease before moving on.
02 -
Toss the garlic, ginger, and onion into the skillet. Stir every so often for a couple of minutes until you smell the fragrance and the onion becomes soft.
03 -
Add the cabbage and grated carrots to the skillet. Stir often and cook for 5–7 minutes until the vegetables soften but still have a slight crunch.
04 -
Mix the soy sauce, rice vinegar, sesame oil, and optional chili flakes in a small bowl. Pour the mixture over everything in the pan and toss to combine.
05 -
Keep it cooking for an extra 2 minutes to mix the flavors together. Turn off the heat, then sprinkle sesame seeds and green onions on top for a finishing touch.
# Notes:
01 -
Try swapping out meat with tofu or tempeh for a veggie-friendly option.
02 -
Throw in other veggies like bell peppers, mushrooms, or snap peas for a new twist.
03 -
Leftovers? Keep them fresh in an airtight container for 3 days max.