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Skinny Egg Roll Stir-Fry Recipe

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This recipe for Skinny Egg Roll Stir-Fry, by , is from Garden Valley Relief Society Cookbook 2018, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Wendi Patterson


1 lb ground pork lean (90/10)
1 large onion thinly sliced
1 bag packaged coleslaw (without dressing)
1 bag Dole Zucchini Slaw
4 cloves of garlic minced
1 tbsp fresh ginger minced
2 tsp olive oil
1/4 cup reduced sodium soy sauce
1 tsp toasted sesame oil
1 tbsp rice vinegar
1/2 tsp black pepper

1. Heat 1 tsp olive oil in a large skillet over medium high heat. Add onions and ground pork. Cook until meat is cooked through. Transfer to a bowl and set aside.

2. Return skillet to heat. Add remaining tsp olive oil. Stir in vegetables, and cook, stirring regularly, until softened and wilted a bit, about 5-7 minutes.

3. In a small bowl, combine sesame oil, rice vinegar, soy sauce, garlic, ginger, and pepper.

4. Reduce heat to medium. Return meat to the pan with the vegetables. Stir in the soy sauce mixture. Stir well to combine.

5.Cook for another 2-3 minutes, and then serve.

Personal Notes:
Personal Notes:
Recipe Notes: I usually do a double batch of this with half of it made with vegetarian “meat” crumbles.

Entire recipe makes 4 servings
Cook Time: 15 minutes
Prep Time: 10 minutes




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