Saturday, February 4, 2017

Egg Roll Stir-Fry

During the past week I haven't been feeling well so I needed an easy-to-make meal so everyone could eat. Found Egg Roll Stir Fry on Once a Mom Always a Cook. The website said it has "....all the flavor of an egg roll without the wrapper! Like an unstuffed egg roll in a bowl."

The recipe is vegetable-heavy - lots of cabbage, carrots, and onions. This was fine for everyone except Olivia who would have preferred more meat and less cabbage...a lot less cabbage.

This definitely is an easy recipe and one that I would make again.


1 pound ground beef or pork (I used beef)
1 large onion, diced
1 small head of cabbage
3 carrots
4-5 cloves garlic, minced (I used 6 cloves of garlic)
1 tablespoon grated fresh ginger
1/2 teaspoon black pepper
2 tablespoons sesame oil (I used another tablespoon of oil to add more flavor)
1 tablespoon vegetable oil
1/4 cup soy sauce (I would have added more soy sauce if I didn't run out of it)


Cook the ground meat with onions in a wok (or large skillet) until the meat is cooked through. Do not drain.

While the meat and onions are cooking, cut the cabbage into thin shreds. Set aside.

Peel the carrots with a vegetable peeler then slice them. You could also dice or shave off thin slices of carrots, if you prefer. Set aside.

Combine the garlic, ginger, pepper, sesame oil, vegetable oil and soy sauce in a small bowl and stir to combine. Set aside.

Add the cabbage and carrots to the meat and onion mixture. Cook and stir over medium-high heat for 3-4 minutes. Add the soy sauce mixture and stir well.

Reduce the heat to medium and continue cooking for 5-10 minutes or until the cabbage is tender.

Recipe makes approximately 4-6 servings.

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