Deconstructed Egg Roll Stir Fry (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound ground meat (chicken, turkey, or pork)
02 -
2 tablespoons vegetable oil
03 -
1 medium onion, chopped
04 -
3 garlic cloves, minced
05 -
1 teaspoon grated ginger
06 -
1 medium head of green cabbage, thinly sliced
07 -
2 medium carrots, shredded
08 -
¼ cup soy sauce
09 -
1 tablespoon sesame oil
10 -
1 teaspoon rice vinegar
11 -
¼ teaspoon crushed red pepper flakes (optional)
12 -
2 green onions, sliced (for garnish)
13 -
Optional: sesame seeds, for garnish
# Instructions:
01 -
Heat 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.
02 -
Add the chopped onion, minced garlic, and grated ginger to the skillet. Cook for 2–3 minutes until fragrant and the onion softens.
03 -
Stir in the sliced cabbage and shredded carrots. Cook for 5–7 minutes, stirring frequently, until the vegetables are tender but still crisp.
04 -
In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, and crushed red pepper flakes (if using). Pour the sauce over the stir fry and mix well.
05 -
Cook for another 2 minutes to meld the flavors. Remove from heat and garnish with sliced green onions and sesame seeds. Serve hot, optionally with steamed rice or cauliflower rice.
# Notes:
01 -
For a vegetarian version, substitute ground meat with tofu or tempeh.
02 -
Add extra vegetables like bell peppers, mushrooms, or snap peas for variety.
03 -
Use tamari or coconut aminos for a gluten-free alternative to soy sauce.
04 -
Freeze leftovers in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.