This Egg Roll Stir Fry is a perfect dinner that can be made any night of the week. It’s quick, simple, nourishing and the whole family will love it! You only need one pan to cook this dish and it tastes just like an egg roll but without the roll!
Prep Time: 10 minutes | 10-15 minutes | Serves: 4
1 pound ground pork
1 tablespoon sesame oil
3 cloves garlic, minced
½ onion, thinly sliced
1 cup cremini mushrooms, sliced
2-3 baby bok choy, chopped
1 cup broccoli slaw
2-3 carrots, thinly sliced or shredded
½ head napa cabbage, thinly sliced
1 teaspoon fresh ginger, grated
¼ cup coconut aminos
Salt and freshly ground pepper, to taste
Red pepper flakes, to taste
1.) In a large skillet, cook the pork until no longer pink, breaking it up into pieces. Drain the fat and set aside.
2.) Heat the sesame oil in a large skillet (or wok) over medium-high heat and sauté the onion and garlic until fragrant, about 2-3 minutes. Stir in the mushrooms, bok choy, broccoli slaw carrots and ginger and cook for 2-3 minutes.
3.) Add the napa cabbage and coconut aminos, stir well and cook just until the cabbage starts to wilt. Season to taste with salt, pepper and red pepper flakes. Serve with cauliflower rice or any other desired sides.
Courtesy of Warriorwife.com