Description
A flavorful and easy Egg Roll Stir Fry that captures the classic egg roll flavors without the wrapper, combining ground pork, fresh vegetables, and savory seasonings for a quick stovetop meal perfect for a low-carb, gluten-free dinner option.
Ingredients
Scale
Protein
- 1 lb ground pork or ground turkey
Vegetables
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 small onion, diced
- 1 bag (14 oz) coleslaw mix or shredded cabbage and carrots
Seasonings & Sauces
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha (optional)
- Salt and black pepper to taste
Garnishes
- Sliced green onions
- Sesame seeds
Instructions
- Cook the Ground Meat: Heat sesame oil in a large skillet or wok over medium-high heat. Add the ground pork and cook until browned and fully cooked, about 5–7 minutes, breaking it up with a spoon. Drain excess fat if needed to avoid greasiness.
- Sauté Aromatics: Add minced garlic, grated ginger, and diced onion to the skillet. Cook for 2–3 minutes, stirring frequently, until the mixture is fragrant and the onion softens, enhancing the dish’s flavor base.
- Add Vegetables: Stir in the coleslaw mix, cooking for about 4–5 minutes until the cabbage and carrots are wilted but still retain a slight crisp texture, providing both freshness and crunch.
- Season the Stir Fry: Pour in the soy sauce, rice vinegar, and sriracha if using. Stir everything evenly to coat the ingredients with the flavorful sauce. Cook for an additional 1–2 minutes to heat through and meld the flavors.
- Adjust and Garnish: Taste the stir fry and season with salt and black pepper as needed. Remove from heat and garnish with sliced green onions and sesame seeds before serving for added color and texture.
Notes
- For a low-carb meal, enjoy the stir fry as is without adding rice or noodles.
- Serve over cooked rice or noodles to make it more filling.
- Substitute ground pork with ground chicken, beef, or plant-based protein according to your preference.
