Easy Egg Roll Stir Fry

I usually keep the add-ins simple, but you could add sliced mushrooms, red bell pepper, or even shelled edamame. If you opt for lots of extras, you may wish to make 1-1/2 times the sauce recipe and use the larger size pan.

Yield: 4 servings

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)

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 or a plant-based alternative)
2 cloves garlic, minced
2 teaspoons minced fresh ginger
Optional for serving: toasted sesame seeds, chopped peanuts, or toasted sliced almonds; chopped cilantro; additional sriracha sauce

In a small bowl, stir together the soy sauce, sriracha, brown sugar, and sesame oil. Set aside.
Next, 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 thinly slice. Peel the carrots, and then use a cheese grater to shred them. Slice the green onions. The garlic and ginger should be minced but placed in a separate pile from the other vegetables.
Heat the oil in a large (12- to 14-inch) skillet over medium 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 continue to stir and cook until the cabbage is slightly wilted. (I like to keep a little structure to the cabbage, so I cook just long enough to heat it through. You may cook longer to soften further if preferred.) Drizzle in the prepared sauce and stir to thoroughly incorporate.
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.

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 1/2 teaspoon each of garlic powder and dried ginger. Simply stir them in with the sauce ingredients.
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. Red cabbage provides similar taste, but green cabbage offers more visual appeal once cooked.