Egg Roll Stir-fry

Do you love when a recipe works out perfectly? I do!! What I loved about this Egg Roll Stir-Fry is once you have the meat cooking you can prepare the vegetables and sauce. It was quick, easy and most importantly delicious!

  • 1 lb of lean ground meat (beef, pork, chicken or turkey)
  • 1 large onion, diced
  • 1 tsp. vegetable oil 
  • 1 small head of green cabbage
  • 3 large carrots, peeled and thinly sliced
  • 4 cloves of garlic, minced
  • 1 tbsp. fresh ginger, minced
  • 1/2 tsp. black ground pepper
  • 2 tbsp. sesame oil
  • 1 tbsp. vegetable oil
  • 1/4 cup reduced sodium soy sauce
  • In a large deep pan, heat 1 tsp. vegetable oil over medium heat. Add the diced onion and ground meat. Use a spatula to break up the meat as it cooks. 

  • While the meat is cooking slice the carrots and cabbage. 
    • Cut the cabbage in half and remove the stem. Place the flat cut side down on the cutting board and thinly slice. 

  • Combine the ingredients for the sauce in a bowl and whisk together. 

  • Once the meat is cooked, increase the temperature to medium-high. Add the carrots and cabbage to the meat, stir and cook for about 4-5 minutes. Add the sauce and stir well.

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

  • Enjoy this stir-fry on its own or over rice. I also added a little hot sauce to mine!

Shannon RD
Registered Dietitian

Original recipe from 


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