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, and 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