Egg Roll Stir Fry

Egg Roll Stir Fry

This recipe is a low-carb, quick, and easy meal that’s packed with flavor. You can even use a pre-shredded cole slaw mix from the store to save time!

Ingredients:

• 1 lb ground lean pork
• 1 large onion, thinly sliced
• 1 small head of cabbage, shredded (or a pre-shredded cole slaw mix)
• 3 carrots, shredded
• 4 cloves of garlic, minced
• 1 tbsp fresh ginger, minced
• 2 tsp olive oil
• 1/4 cup low sodium soy sauce
• 1 tsp toasted sesame oil
• 1 tbsp rice vinegar
• 1/2 tsp black pepper

Instructions:

1. Cook the Pork and Onions:
   • Heat 1 teaspoon of olive oil in a large skillet over medium-high heat.
   • Add the thinly sliced onions and ground pork to the skillet.
   • Cook, breaking up the pork with a spatula, until the meat is cooked through and the onions are softened, about 5-7 minutes.
   • Transfer the cooked pork and onions to a bowl and set aside.
2. Cook the Vegetables:
   • Return the skillet to the heat and add the remaining 1 teaspoon of olive oil.
   • Add the shredded cabbage and carrots to the skillet.
   • Cook, stirring regularly, until the cabbage is softened and wilted, about 5-7 minutes.
3. Prepare the Sauce:
   • In a small bowl, combine the toasted sesame oil, rice vinegar, low sodium soy sauce, minced garlic, minced ginger, and black pepper. Stir well to mix.
4. Combine and Finish Cooking:
   • Reduce the heat to medium.
   • Return the cooked pork and onions to the skillet with the cabbage and carrots.
   • Pour the sauce mixture over the contents of the skillet.
   • Stir well to combine all the ingredients, ensuring that the sauce evenly coats the meat and vegetables.
   • Cook for an additional 2-3 minutes, stirring occasionally, until everything is heated through and well combined.
5. Serve:
   • Serve the Egg Roll Stir Fry hot, either on its own or over a bed of cauliflower rice for an extra low-carb option.

Enjoy your flavorful and nutritious Egg Roll Stir Fry!