Egg Roll Stir Fry

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This recipe is something my mom made when I was growing up. It was always a big hit and still is today in my kitchen.  Basically, Egg Roll Stir Fry is the inside of an egg roll without the crispy wrap, so it can be considered a healthy alternative to the fried egg roll!
I want to share this fun recipe with you so lets get started…

What you need:

1 lbs. of ground beef, pork, or chicken (I use beef)
1 head of cabbage (on the smaller side)
You can also add bok choy (optional)
3-4 medium carrots
1/4 onion chopped finely
3 garlic cloves, minced
2 heaping tsp of fresh grated ginger
1/2 tsp garlic powder
3 TBS oil (sesame or vegetable)
4-5 TBS low sodium soy sauce
2 TBS rice vinegar
1/2 tsp fresh ground pepper

First, shred cabbage with a serrated knife. It is important to cut the cabbage with a serrated knife because it will shred the cabbage.

I apologize for the blurry picture :(

Next, chop bok choy. Then place cabbage and bok choy in a large mixing bowl. Shred the carrots with a vegetable peeler and toss well.

Then brown your ground meat with
finely diced onions and minced garlic. Drain grease from meat if needed.

As you can see below, you fill the pan full of cabbage, bok choy and carrots. Now you add fresh grated ginger, oil, soy sauce, vinegar, garlic powder and ground black pepper.

If you have to split the mixture because you do not have a large sauté pan or wok, half the cabbage mixture, ground meat, ginger, oil, soy sauce, vinegar, garlic powder, and black pepper between batches.

Once you have everything in the pan toss with tongs until coated evenly. Cover and cook over medium heat until cabbage has wilted, toss occasionally!

If you ever have any questions about my recipes or instructions please contact me.

I hope you and your family enjoys this recipe as much as my family does!

Thank you for stopping by
and
have a wonderful, blessed day!

-Audra