Egg Roll Stir Fry (Print Version)
# Ingredients:
→ Oil & Protein
01 -
1 pound minced meat (turkey, chicken, or pork)
02 -
2 tbsp cooking oil
→ Vegetables - Fresh
03 -
3 cloves of garlic, finely chopped
04 -
1 small ginger piece, grated
05 -
1 average-sized onion, diced
06 -
2 medium carrots, thinly grated
07 -
A small green cabbage, shredded
08 -
2 stalks of green onion, chopped
→ Flavorings & Sauces
09 -
1 tbsp sesame seed oil
10 -
1/4 cup soy sauce
11 -
1 tsp vinegar (rice vinegar works great)
12 -
1/4 tsp chili flakes (optional)
13 -
Optional: sesame seeds for sprinkling on top
# Instructions:
01 -
Get a large pan or wok ready and heat up the oil over medium heat. Toss in the ground meat and brown it thoroughly, breaking it apart as it cooks. If there’s any extra grease, go ahead and remove it.
02 -
Put the ginger, garlic, and onion in the pan. Let this cook for a couple of minutes until you can smell the fragrance and the onion gets soft.
03 -
Mix in the cabbage and carrots. Stir them around and keep them cooking for about 5 minutes. They should soften up but hold onto a bit of crunch.
04 -
Mix the soy sauce, sesame oil, vinegar, and chili flakes in a small dish. Pour this over everything in the pan and stir things together so the flavors combine.
05 -
Let everything cook together on the heat for another 2 minutes. Right before serving, sprinkle on green onions and those sesame seeds if you’re using them.
# Notes:
01 -
If you want it meat-free, switch the meat out for tempeh or tofu.
02 -
Toss in extras like snap peas, mushrooms, or bell peppers for more variety.
03 -
Keep leftovers fresh by storing them in a sealed container for up to three days.