Egg Roll Stir Fry
We love to eat egg rolls, and we always order them when we go to an Asian restaurant. We have made egg rolls at home, and they were also delicious, but a lot of work. I came up with this dish to give us the same delicious flavors, and it comes together quickly and easily.
Egg Roll Stir Fry
Ingredients
- Vegetable Oil I prefer peanut, and would not use olive
- 1 # Ground Pork could substitute ground beef or turkey, but pork is traditional.
- 1 yellow onion chopped
- 1-2 tsp Kosher Salt
- Ground black pepper to taste
- 3 cloves garlic
- 1 Tbsp minced ginger
- ½ head of cabbage or a bag of coleslaw mix
- 2 Tbsp soy sauce
- 2-3 green onions sliced
- 2 tsp rice vinegar
- 1 tsp sesame oil
- Parsley and chow mein noodles for garnish.
- Soy sauce plum sauce, hoisin, and/or hot sauce, for serving.
- Rice
Instructions
- Heat 1 tablespoon vegetable oil (use 2 tablespoons if using ground turkey) in a wok or large frying pan over medium-high heat until shimmering.
- Add 1 pound pork and 1 diced medium yellow onion, and season with 1 teaspoon of the kosher salt and a few grinds of black pepper. Cook, breaking up the meat into small pieces with a wooden spoon, until the meat is cooked through and the onion is tender, about 8 minutes.
- Stir in 3 minced garlic cloves and 1 tablespoon minced peeled ginger. Cook until fragrant, about 30 seconds.
- Stir in the cabbage and, 2 tablespoons soy sauce, and the remaining 1/2 teaspoon kosher salt. Cook, stirring occasionally, until the coleslaw is crisp-tender, 2 to 3 minutes.
- Remove the skillet from the heat.
- Stir in 2 thinly sliced medium scallions, 2 teaspoons rice vinegar, and 1 teaspoon toasted sesame oil.
- Taste and season with more kosher salt and black pepper as needed.
- Garnish with parsley for some fresh flavor, and chow mein noddles to add some crunch.
- Serve drizzled with sauce of choice if desired.
- Serve over cooked rice.