Wednesday, April 17, 2013

Egg Roll Stir Fry

I was so amazed that this stir fry actually tasted like an egg roll without the wrapper. You definitely need a large wok or skillet to make this dish as there is a lot of veggies that goes into it! The flavors were amazing and I won't hesitate to make this again.


Egg Roll Stir Fry-adapted from The Daily Smash
Total Time: 30 Minutes
Serves 4

  • 1 pound ground beef
  • 1/2 head of cabbage, shredded
  • 1 head bok choy, chopped
  • 3-4 medium carrots, chopped
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 2 teaspoons ground ginger
  • 1 tablespoon sesame oil
  • 5 tablespoons soy sauce
  • 2 tablespoons seasoned rice vinegar
  • 1/2 teaspoon black pepper
Brown meat with onions and garlic in a very large skillet. Add remaining ingredients, cover and cook over medium heat for about 20 minutes until cabbage is wilted and the sauce is the desired consistency. Serve with rice.
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