Easy Egg Roll Stir Fry

I usually keep the add-ins simple, but you could add sliced mushrooms, red bell pepper, and even shelled edamame. If you opt for lots of extras or would like to serve the stir fry over rice, you may wish to double the sauce recipe.

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Prep Time 15

Cook Time 10

Total Time 25

Yield

Ingredients

For the sauce

3 tablespoons (45 ml) soy sauce (I use low-sodium; use a gluten-free option if needed)
2 teaspoons (10 ml) sriracha sauce
1 teaspoon (5 grams) lightly packed brown sugar
1 teaspoon (5 ml) toasted sesame oil (see notes for options with this and other ingredients)

For the stir fry

1/2 a medium head green cabbage (~16 ounces or 5-6 cups once shredded)
1 large or 2 medium carrots
3 green onions
2 teaspoons peanut, olive, or oil of choice
1 pound ground pork (may use ground beef, turkey, or a plant-based alternative)
2 cloves garlic, minced
2 teaspoons minced fresh ginger
Optional for serving: toasted sesame seeds, peanuts, cashews, or toasted sliced almonds; chopped cilantro; additional sriracha sauce; hot cooked rice

Instructions

Prepare the sauce: In a small bowl, stir together the soy sauce, sriracha, brown sugar, and sesame oil. Set aside.
Prepare the veggies so they are ready when needed: Cut the whole cabbage in half and save one half for another recipe. Slice the remaining half in half again, remove the core, and then shred or thinly slice. Next, peel and shred the carrots, and then slice the green onions. Place the cabbage, carrots, and onions in a large bowl. The garlic and ginger should be minced but placed together in a separate small bowl.
Cook: Heat the oil in a large (12- to 14-inch) skillet over medium-high heat. Add the ground pork and cook until no longer pink, breaking it up as you go. Add the garlic and ginger, and cook another 30 to 60 seconds or until fragrant.
Add the cabbage, carrots, and green onions to the skillet, and cook, stirring to rotate the mixture, until the cabbage is slightly wilted. (I let the bottom layer sear, toss to get the top layer down to the bottom, let that sear, and repeat until the cabbage is cooked but not too soft.) Drizzle in the prepared sauce and stir to thoroughly incorporate.
Top: Sprinkle with nuts or seeds of choice and fresh cilantro, if desired, and pass sriracha at the table for those who like a little extra kick. For a little more heft to the meal, serve with rice.

Notes

One teaspoon (7 grams) of honey may be used instead of the brown sugar.
If you don’t have sesame oil or someone in your family has a sesame allergy, simply omit this ingredient. The dish will still taste great without it.
For extra easy preparation, you may replace the fresh garlic and ginger with a level ½ teaspoon each of garlic powder and dried ginger. Simply stir them into the sauce ingredients.
For visual appeal, I sometimes mix red cabbage in with the green cabbage. In this case, I keep the bulk of the cabbage (about two-thirds to three-quarters of it) green and "accent" with the red.
A 16-ounce bag of pre-shredded cabbage mix may be used, however, I think the texture is a bit better when you slice the cabbage yourself.