I’ve really been trying hard to minimize grains from my diet. I just feel a lot better, and have a lot less cravings when I don’t eat them. So most of my meals are packed with meats and vegetables.
I got the idea for this Egg Roll Stir Fry Recipe after salivating while watching my daughter eat a fried egg roll from our local Chinese restaurant. I wanted one SO badly, but all the oil, calories, and fat in it, would totally de-rail me. So I thought that maybe, just maybe, I could emulate all that yummy egg roll flavor, but in a healthier stir-fry instead.
Turns out that this was a totally doable feat, was just 5 Points per serving, and it was super delicious to boot. If you aren’t a fan of pork, you could easily do this with ground beef or chicken instead. Now, if I could just come up with a light and healthy sweet and sour sauce to drizzle over it, I’ll be in heaven!
- 1 lb ground pork lean (90/10)
- 1 large onion thinly sliced
- 1 small head of cabbage shredded
- 3 carrots shredded
- 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
Heat 1 tsp olive oil in a large skillet over medium high heat. Add in onions and ground pork, and cook until meat is cooked through. Transfer to a bowl and set aside.
Return skillet to heat, and add remaining tsp olive oil. Stir in cabbage and carrots, and cook, stirring regularly, until cabbage is softened and wilted a bit, about 5-7 minutes.
In a small bowl, combine sesame oil, rice vinegar, soy sauce, garlic, ginger, and pepper.
Reduce heat to medium. Return meat to the pan with the cabbage, and stir in the soy sauce mixture. Stir well to combine. Cook for another 2-3 minutes, and then serve.
Entire recipe makes 4 servings
Serving size is about 1 1/2 cups
Each serving = 3 Points*
*based only on ingredients that have an SP Freestyle value