Egg Roll Stir-Fry

View photos and entire recipe article
 HERE
Recipe by South Your Mouth

While sharing links to South Your Mouth © 2011 is welcomed and encouraged (please and thank you!), do not copy/paste full recipes to any social media (Facebook, etc.), blogs or websites without express written consent. Unauthorized use of content from South Your Mouth © 2011 is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law.

Egg Roll Stir-Fry

1 pound ground beef or pork

1 large onion, diced

1 small head of cabbage

3 carrots

4-5 cloves garlic, minced

1 tablespoon grated fresh ginger

1/2 teaspoon black pepper

2 tablespoons sesame oil

1 tablespoon vegetable oil

1/4 cup soy sauce


Cook and crumble ground meat with onions in a very large skillet until meat is cooked through. Do not drain. You’ll need to select a skillet large enough to contain all the cabbage – divide everything evenly into two skillets if necessary.


While meat and onions are cooking cut cabbage into thin shreds; set aside. I cut mine in half lengthwise, set the cut side flat on the cutting board then thinly sliced the cabbage into strips.


Peel carrots with a vegetable peeler then either dice small or use the peeler to shave off thin slices; set aside.


Combine garlic, ginger, pepper, sesame oil, vegetable oil and soy sauce in a small bowl and stir to combine; set aside.


Add cabbage and carrots to ground meat then cook and stir over medium-high heat for 3-4 minutes. Add soy sauce mixture then stir well.


Reduce heat to medium and continue cooking for 5-10 minutes or until cabbage is tender.


Recipe makes approximately 4-6 servings.