egg roll stiry fry
By Cailan Kearns
Directions: • 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 cook cut cabbage into thin shreds; set aside (or use a bag of coleslaw: shredded cabbage + carrots). • Peel carrots then either dice small or use the peeler to shave off thin slices; set aside (along with any optional veggies). • Combine garlic, ginger, pepper, sesame oil, vegetable oil, and soy sauce in a small bowl and stir to combine. • 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.
Ingredients: • 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 *Optional: mushrooms, water chestnuts, whatever veggies you’d like
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