Description
This Egg Roll Stir Fry is a quick and flavorful dish that combines ground meat with crisp cabbage and carrots, all tossed in a savory soy and sesame sauce. It delivers all the classic egg roll flavors without the hassle of rolling and frying wrappers, making it a perfect weeknight dinner option that’s both satisfying and easy to prepare.
Ingredients
Scale
Meat and Oil
- 1 pound ground meat (chicken, turkey, or pork)
- 2 tablespoons vegetable oil
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
Sauces and Seasonings
- ¼ cup soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- ¼ teaspoon crushed red pepper flakes (optional)
Garnish
- 2 green onions, sliced
- Optional: sesame seeds
Instructions
- Cook the Meat: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the ground meat and cook until browned and crumbly, about 5-7 minutes. Remove from the skillet and set aside.
- Sauté the Onions: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the chopped onion and sauté for 2-3 minutes until softened and translucent.
- Add Aromatics: Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant, taking care not to burn them.
- Cook the Vegetables: Add the shredded carrots and sliced cabbage to the skillet. Stir-fry for about 5-6 minutes, until the vegetables are tender but still crisp.
- Combine Meat and Sauce: Return the cooked ground meat to the skillet. Pour in the soy sauce, sesame oil, rice vinegar, and crushed red pepper flakes if using. Stir well to combine all ingredients and cook for an additional 2-3 minutes to heat through and allow flavors to meld.
- Serve: Remove from heat and garnish with sliced green onions and optional sesame seeds. Serve immediately for best flavor and texture.
Notes
- You can substitute ground chicken or turkey for pork for a leaner protein option.
- Adjust the crushed red pepper flakes to suit your heat preference, or omit for a milder dish.
- For gluten-free, use tamari instead of regular soy sauce.
- This stir fry is excellent served over steamed rice or rice noodles.
- Leftovers keep well refrigerated for up to 3 days and reheat quickly in a skillet.
