Egg Roll Stir Fry

I've been craving egg rolls, but the lower carb meal plan is preventing me from enjoying FRIED EGG ROLL WRAPPERS. This dish turned out so much better than I expected.

I had planned on making this dish tonight and remembered mid-afternoon that I had not taken the ground pork out of the freezer. I put one pound of frozen ground pork in the work at 6:00 p.m. We sat down at the table at 6:25. True story.

I've suggested to you before the advantages of having a wide variety of items in your pantry. If you can keep a selection of vinegars and sauces handy, along with fresh veggies in the fridge, it's amazing what can be prepared and enjoyed in 30 minutes!

For the Sauce:

1/4 cup low sodium soy sauce

1 t. ground ginger

1 t. sesame oil

2 t. fish sauce

1 T. rice wine vinegar

1 t. Sriracha sauce

In a small mixing bowl, whisk together all ingredients and set aside.

For the stir-fry:

1 T. vegetable oil

1 pound ground pork

1 medium onion, diced

1/2 cup julienned carrots

3 cloves garlic, minced

1/4 cup chopped mushrooms

8 oz. can diced water chestnuts drained

4 cups shredded cabbage (white and purple mixed)

Toppings:

sesame seeds

thinly sliced green onions

In a wok, or large skillet, heat vegetable oil over medium high heat. Add ground pork and allow to cook through and begin to brown, breaking the pork up with a wooden spoon until it is in crumbles. Add onions, carrots, garlic and mushrooms. 

Continue cooking, stirring constantly, until vegetables begin to soften.

Increase heat to high, add water chestnuts and cabbage, and stirring constantly, cook only until cabbage begins to wilt. You don't want mushy veggies.

Add the reserved sauce, toss to coat.  Serve immediately and garnish with sesame seeds and/or sliced green onions.