Description
This Egg Roll Stir Fry is a quick and flavorful one-pan dinner that captures the essence of classic egg rolls without the wrapper. Ground pork, fresh vegetables, and bold seasonings come together in a savory stir fry that’s both low carb and gluten-free when made with tamari or coconut aminos. Perfect for an easy weeknight meal, this dish is garnished with green onions and sesame seeds for extra taste and texture.
Ingredients
Scale
Protein
- 1 pound ground pork (or ground chicken or turkey)
Vegetables
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 (14 oz) bag coleslaw mix or shredded cabbage and carrots
Seasonings and Sauces
- 2 tablespoons sesame oil
- 1 tablespoon freshly grated ginger
- 3 tablespoons low-sodium soy sauce (or tamari/coconut aminos for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce (optional)
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
Garnish
- Sliced green onions
- Sesame seeds
Instructions
- Cook the Meat: In a large skillet or wok, heat 2 tablespoons of sesame oil over medium-high heat. Add 1 pound of ground pork and cook, breaking it apart with a spoon, until browned and fully cooked, about 5 to 7 minutes.
- Sauté Aromatics: Add 1 diced small onion, 3 minced garlic cloves, and 1 tablespoon freshly grated ginger to the skillet. Sauté for 2 to 3 minutes until fragrant and the onions are softened.
- Cook Vegetables: Stir in 1 bag (14 oz) of coleslaw mix or shredded cabbage and carrots. Cook for an additional 5 to 7 minutes, stirring occasionally, until the cabbage is tender but still slightly crisp.
- Add Flavorings: Pour in 3 tablespoons low-sodium soy sauce (or tamari/coconut aminos), 1 tablespoon rice vinegar, and 1 tablespoon hoisin sauce if using. Sprinkle ½ teaspoon crushed red pepper flakes if desired. Stir well to combine and heat through.
- Season and Garnish: Taste the stir fry and adjust seasoning with salt and black pepper as needed. Remove from heat and garnish with sliced green onions and sesame seeds before serving.
Notes
- For a low-carb version, serve as-is or over cauliflower rice.
- You can also serve it over white rice or noodles for a more filling meal.
- Adjust the spice level by increasing or omitting the crushed red pepper flakes.
- Use tamari or coconut aminos instead of soy sauce for a gluten-free option.
