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Egg Roll Stir Fry
1 lbs. of ground beef, pork, or chicken
1 small head of cabbage
3 medium carrots
1/2 onion chopped finely
3 garlic cloves, minced
2 tsp of freshly grated ginger
1/2 tsp garlic powder
3 Tbs canola or vegetable oil
4 Tbs low sodium soy sauce
2 Tbs rice wine vinegar
1/2 tsp fresh ground pepper
salt to taste
dash of toasted sesame oil
Cook and crumble ground meat with onions in a very large skillet until meat is cooked through. Drain meet, if needed. (You will need a skillet large.)
While meat and onions are cooking cut cabbage into thin shreds; set aside. (Cut in half lengthwise with a serrated knife, set the cut side flat on the cutting board then thinly sliced the cabbage into strips.)
Cut the carrots with a vegetable peeler or mandolin into shaved/thin slices; set aside.
Combine the: minced garlic, ginger, garlic powder, oil/s, soy, vinegar and pepper 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
Recipe Adapted from: Once a Mom Always a Cook
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Diane Baker: Owner & Creator of Canning and Cooking at Home