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It’s been ages since I’ve had Chinese food. With so much of it breaded and fried, heaped over rice, and swimming in sauces made of soy and/or corn starch, it’s not the most allergen-friendly cuisine. But with a few simple substitutions, it can be a wonderful source of inspiration for cooking at home.
This Egg Roll Stir-Fry has everything I loved about egg rolls except for the crispy wonton wrapper, which, while it may have been the best part, certainly wasn’t the healthiest. No, this dish serves up the savory meat and healthy veggie filling with a delicious, soy-free sauce that’ll have your mouth watering in anticipation before it comes off the stove.
Egg Roll Stir-Fry
- 1 teaspoon coconut oil
- 1 small onion, chopped
- 1 medium cabbage, shredded
- 4 large carrots, shredded
- 3 cloves garlic, minced
- 1 pound ground pork
- 6 tablespoons coconut aminos
- 1 teaspoon fish sauce
- ½ teaspoon ground ginger
- 4 stalks green onion, chopped
- Heat the oil in a pan over medium-high and saute the onion, cabbage, and carrots until the onion is translucent, about 4 minutes.
- Add the garlic to the pan and cook another 30 seconds.
- Break the ground pork up into pieces and add to the pan, stir-frying until browned, about 5 minutes.
- Add the aminos, fish sauce, and ginger, then stir-fry another 3 minutes or until the pork is cooked through.
- Serve garnished with green onions.