Description
A quick and flavorful Egg Roll Stir Fry featuring ground meat and fresh vegetables, cooked in a savory soy and sesame sauce. This easy stir-fry captures the delicious flavors of classic egg rolls without the wrapper, perfect for a weeknight dinner.
Ingredients
Scale
Protein
- 1 pound ground meat (chicken, turkey, or pork)
Vegetables
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon grated ginger
- 1 medium head of green cabbage, thinly sliced
- 2 medium carrots, shredded
- 2 green onions, sliced (for garnish)
Sauce and Oils
- 2 tablespoons vegetable oil
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1/4 teaspoon crushed red pepper flakes (optional)
Optional Garnish
- Sesame seeds, for garnish
Instructions
- Cook the Meat: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ground meat and cook until browned and fully cooked, breaking it apart with a spoon. Drain any excess fat from the pan.
- Sauté Aromatics: Add the chopped onion, minced garlic, and grated ginger to the skillet. Cook for 2 to 3 minutes until the mixture becomes fragrant and the onion softens.
- Add Vegetables: Stir in the sliced cabbage and shredded carrots. Continue cooking for 5 to 7 minutes, stirring frequently, until the vegetables are tender but still retain some crispness.
- Prepare Sauce and Combine: In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, and crushed red pepper flakes if using. Pour this sauce over the stir fry and mix thoroughly to coat all ingredients.
- Cook to Meld Flavors: Continue cooking the mixture for another 2 minutes to let the flavors meld together well.
- Garnish and Serve: Remove the skillet from heat. Garnish your egg roll stir fry with sliced green onions and sesame seeds. Serve hot, optionally alongside steamed rice or cauliflower rice.
Notes
- You can use ground chicken, turkey, or pork based on your preference.
- For a spicier dish, increase the amount of crushed red pepper flakes or add chili sauce.
- Serve with steamed white rice, brown rice, or cauliflower rice to keep it low carb.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Make it gluten-free by using tamari or gluten-free soy sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-American
