Description
This Egg Roll Stir Fry is a quick and flavorful dish combining ground pork, fresh ginger, garlic, and a vibrant mix of Asian seasonings with crunchy coleslaw mix. Ready in just 25 minutes, it’s served over rice and topped with green onions and crispy wonton strips for an easy weeknight meal packed with bold flavors and textures.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound ground pork
- 2-inch piece of fresh ginger, minced
- 4 cloves garlic, minced
- 1 teaspoon cornstarch
- ½ teaspoon Chinese five-spice
- ¼ cup low sodium soy sauce
- 2 teaspoons sesame oil
- 2 tablespoons chili paste
- 16 ounces coleslaw mix (preferably with thinly sliced carrots)
- Kosher salt, to taste
- Cooked rice, for serving
- Thinly sliced green onions, for topping
- Wonton strips, for topping (optional)
Instructions
- Heat the oil and cook pork: Warm the olive oil in a large skillet over medium-high heat. Add the ground pork, minced ginger, and garlic. Crumble the meat with a spatula as it cooks, stirring frequently until the pork is fully cooked and no longer pink. Drain any excess liquid from the pan if needed.
- Add seasoning and sauce: Sprinkle the cooked pork with cornstarch and Chinese five-spice powder. Stir to evenly coat the meat. Pour in the low sodium soy sauce, sesame oil, and chili paste. Continue stirring and cooking for about 2 minutes, until the sauce thickens and coats the pork well.
- Cook the cabbage: Add the coleslaw mix to the skillet and toss to combine with the pork and sauce. Cover the skillet with a lid and let it cook for 2 to 3 minutes until the cabbage turns bright green and is slightly wilted.
- Finish and serve: Remove the lid, taste the stir fry, and add kosher salt as needed. Serve the stir fry hot over cooked rice. Garnish with thinly sliced green onions and crispy wonton strips for added texture and flavor. Enjoy your delicious meal!
Notes
- Use low sodium soy sauce to keep the sodium content moderate.
- Adjust the amount of chili paste according to your spice preference.
- Wonton strips add a nice crunch but can be omitted for a gluten-free version if using gluten-free substitutes.
- Leftover stir fry can be stored in an airtight container in the refrigerator for up to 3 days.
- This dish pairs well with steamed jasmine or basmati rice.
