Egg Roll Stir Fry
Ingredients:
For the Stir Fry:
1 lb (450 g) ground pork or chicken
1 tablespoon vegetable oil
1 cup onion, finely chopped
2 cloves garlic, minced
1 tablespoon ginger, minced
1 cup carrots, julienned or shredded
1 cup cabbage, shredded
1 cup bell peppers, thinly sliced (any color)
1 cup mushrooms, sliced
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon hoisin sauce
1 tablespoon oyster sauce (optional)
1/2 teaspoon sesame oil
1/4 teaspoon crushed red pepper flakes (optional, for heat)
Salt and black pepper, to taste
2 green onions, sliced
Sesame seeds, for garnish (optional)
For the Garnish:
2 green onions, sliced
Sesame seeds (optional)
Directions:
Cook the Meat:
In a large skillet or wok, heat the vegetable oil over medium-high heat.
Add the ground pork or chicken. Cook, breaking it up with a spoon, until browned and cooked through. Drain any excess fat if necessary.
Sauté the Aromatics:
Add the onion, garlic, and ginger to the skillet with the meat. Cook for 2-3 minutes until the onion is translucent and fragrant.
Add Vegetables:
Stir in the carrots, cabbage, bell peppers, and mushrooms. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.
Make the Sauce:
In a small bowl, combine the soy sauce, rice vinegar, hoisin sauce, oyster sauce (if using), sesame oil, and crushed red pepper flakes (if using). Mix well.
Combine Everything:
Pour the sauce over the meat and vegetables. Toss everything together to coat evenly.
Cook for an additional 2-3 minutes, allowing the sauce to heat through and the flavors to meld. Taste and adjust seasoning with salt and pepper as needed.
Serve:
Remove from heat and stir in the sliced green onions.
Garnish with sesame seeds if desired.
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Kcal: Approximately 350 kcal per serving (based on 4 servings) | Servings: 4