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Egg roll stir fry recipe in a cast iron skillet with two serving bowls, sesame seeds and green onions

Egg Roll Stir Fry

All the flavor of a takeout egg roll (ground pork, cabbage, garlic, ginger and sesame) cooked in one skillet in about 25 minutes, no wrapper or deep frying.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, ASIAN
Ingredients Equipment Method Notes

Ingredients
  

Stir fry
  • 1 pound ground pork 80/20 or 85/15
  • 1 tablespoon neutral oil only if pork is lean
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 5 green onions whites and greens separated, thinly sliced
  • 14 ounces coleslaw mix about 7 cups, or shredded cabbage plus 1 carrot
Sauce
  • 3 tablespoons low-sodium soy sauce or tamari / coconut aminos for gluten-free
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon honey or brown sugar omit for keto
  • 1 teaspoon sriracha optional
  • 1/4 teaspoon white pepper
For serving (optional)
  • 1/4 cup mayonnaise mixed with 1 to 2 tablespoons sriracha
  • 1 tablespoon toasted sesame seeds
  • crispy wonton strips for crunch

Equipment

  • Large skillet or wok (12-inch)

Method
 

  1. Whisk the soy sauce, rice vinegar, sesame oil, honey, sriracha and white pepper in a small bowl. Set aside next to the stove.
  2. Heat a large skillet or wok over medium-high heat. Add the pork (plus oil if the pork is lean), press into an even layer and let it brown undisturbed for 2 to 3 minutes. Break into crumbles and cook until no pink remains and it reaches 160°F, 6 to 7 minutes total. Spoon off excess fat, leaving about 1 tablespoon.
  3. Push the pork to the sides. Add the garlic, ginger and green onion whites to the center and stir for 30 to 60 seconds until fragrant, then mix with the pork.
  4. Add half the coleslaw mix and toss for 1 minute until it begins to wilt, then add the rest. Cook, tossing often, for 3 to 4 minutes total, until tender at the edges but still a little crisp.
  5. Pour the sauce around the edges of the pan and toss for 30 seconds until glossy. Remove from heat, stir in most of the green onion tops and adjust seasoning to taste.
  6. Serve in bowls topped with sriracha mayo, sesame seeds, the remaining green onions and wonton strips (added right before eating).

Notes

Storage: Refrigerate in airtight containers for up to 3 to 4 days. Keep toppings separate. Reheat in a hot skillet or in the microwave in 1-minute bursts.
Swaps: Ground chicken, turkey or beef work in place of pork. For gluten-free, use tamari or coconut aminos. For keto, omit the honey and wonton strips.
Watery stir fry? Use a wide pan over medium-high heat, add the cabbage in batches, and add the sauce only at the end.