Egg Roll Stir Fry (Print Version)
# Ingredients:
→ Core Components
01 -
1 medium head green cabbage, cut into thin strips
02 -
1 pound minced meat (choose chicken, pork, or turkey)
03 -
1 medium onion, diced
04 -
1 teaspoon fresh ginger, finely grated
05 -
3 garlic cloves, finely chopped
06 -
2 medium-sized carrots, grated
07 -
¼ teaspoon red chili flakes (optional)
08 -
2 tablespoons neutral cooking oil
09 -
1 tablespoon toasted sesame oil
10 -
¼ cup soy sauce
11 -
1 teaspoon rice wine vinegar
12 -
2 green onions, chopped (for topping)
13 -
Garnish options: sesame seeds
# Instructions:
01 -
In a big pan or wok, warm up the vegetable oil over medium heat. Toss in the meat and stir it around until it's fully cooked and golden. Scoop out any extra grease.
02 -
Throw the garlic, onion, and ginger into the pan. Stir them for a couple of minutes until the onion softens and it all smells great.
03 -
Add the cabbage strips and carrot shreds. Keep stirring for 5–7 minutes until the veggies are softened but still have a crunch.
04 -
Grab a small bowl and stir together the soy sauce, rice vinegar, sesame oil, and chili flakes (if you're using them). Drizzle this over the stir-fried ingredients and mix thoroughly.
05 -
Let it cook for another couple of minutes to blend the flavors. Remove from the heat, scatter green onions on top, and sprinkle on sesame seeds if desired. Serve warm with a side like steamed rice or cauliflower rice.
# Notes:
01 -
Swap the ground meat for tofu or tempeh if you'd like a vegetarian option.
02 -
For more variety, throw in veggies like mushrooms, bell peppers, or snap peas.
03 -
Need gluten-free? Use tamari or coconut aminos instead of soy sauce.
04 -
Store extras in the freezer for up to three months. Defrost in the fridge overnight before reheating.