Description
This Egg Roll Stir Fry is a quick and easy one-pan meal that delivers all the delicious flavors of an egg roll without the wrapper! Packed with ground pork (or chicken), crunchy cabbage, carrots, and a savory garlic-ginger sauce, this low-carb stir fry is perfect for busy weeknights. Serve it on its own or over rice for a satisfying meal!
Ingredients
Units
Scale
For the Stir Fry:
- 1 lb ground pork (or ground chicken/turkey)
- 1 tbsp sesame oil
- 1/2 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 cup shredded carrots
- 4 cups shredded cabbage (or coleslaw mix)
- 1/2 cup green onions, chopped
- 1/2 tsp red pepper flakes (optional, for spice)
For the Sauce:
- 1/4 cup soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 1 tbsp hoisin sauce (optional, for extra sweetness)
- 1 tsp sriracha (optional, for heat)
For Garnish:
- Sesame seeds
- Extra green onions
Instructions
- Prepare the Sauce – In a small bowl, mix soy sauce, rice vinegar, hoisin sauce, and sriracha. Set aside.
- Cook the Meat – Heat sesame oil in a large pan over medium-high heat. Add ground pork and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
- Sauté the Aromatics – Add onion, garlic, and ginger to the pan. Sauté for 1-2 minutes, until fragrant.
- Add the Veggies – Stir in shredded carrots and cabbage. Cook for 5-7 minutes, stirring frequently, until the veggies are slightly softened but still have some crunch.
- Add the Sauce – Pour the prepared sauce over the stir fry and mix well. Cook for 2 more minutes to let the flavors meld.
- Finish & Serve – Stir in green onions and red pepper flakes. Garnish with sesame seeds and serve hot.
Notes
- For extra crunch, add water chestnuts or bean sprouts.
- Swap ground pork for shrimp, tofu, or beef for variety.
- Serve with rice, noodles, or in lettuce wraps for different meal options.
