Egg Roll Skillet
March 26, 2018 • 0 comments
Submitted by one of our great customers, we were eager to share this quick and delicious dinner fix from Donna Kielbaskinski. This recipe is perfect for a quick week day dinner. Cook up for that delicious egg roll taste you and your family love, unrolled!
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
- (1 Tbsp) Olive or vegetable oil
- (1 pound) Ground Pork
- (1 medium) yellow onion, diced
- (1/2 tsp) sea salt
- Fresh ground black pepper
- (3 cloves) garlic, minced
- (1 tbsp) fresh ginger, peeled, and minced
- (1 small head) cabbage, sliced thin as for slaw
- (2 small) carrots, finely shredded
- (2 tbsp) soy sauce
- (1/4 cup) thinly sliced scallions
- (1 tsp) toasted sesame oil
- (1 tsp) rice vinegar
Directions
**Please note these potential substitutions:
- May substitute 14-ounce bag coleslaw mix for cabbage and carrots
- May substitute tamari or coconut aminos for soy sauce in equal amounts
- Heat the oil in a large frying pan over medium-high heat until shimmering.
- Add the pork and onion, and season with the salt and pepper.
- Cook, breaking up the meat into small pieces, until the meat is no longer pink and the onion is tender, about 8 minutes.
- Add the garlic and ginger and cook until fragrant, about 1 minute.
- Add the cabbage and carrots (or coleslaw mix) and soy sauce; cook, stirring occasionally, until the cabbage is crisp-tender, about 3 minutes.
- Remove from heat, add the scallions, sesame oil, and vinegar, stir to combine.
- Taste and season with salt and pepper as needed.
- Serve lightly drizzled with the sauce of your choice – sweet sour, sriracha, sweet chili sauce – be creative!
Submitted by Donna Kielbaskinski
