Love egg rolls, but not the fat and calories? This Egg Roll Stir Fry provides all the goodness of an egg roll, but in a much lighter, yet filling dish.
If you follow my blog, you know that I love to eat. Most of the time my diet is pretty good, because I almost always cook at home. When I cook, I try to balance my meals. If I go heavy at dinner I’ll have a lighter lunch, and vice-versa. But when I eat out I have much less self-control, especially when friends order yummy deliciousness. I say I’m going to be strong, but that doesn’t last long and I order something yummy too so I won’t feel left out. Is that logical? Of course not, but I justify it anyway.
I began running half marathons a few years ago. Before my very first race I went hard-core for the 3 months of training, and completely cleaned up my diet. I maintained the cleaner eating for a few weeks afterwards, but it’s much harder to do when I don’t have a concrete goal.
Asian food is one of my favorite cuisines. I love the bold flavors, but I don’t love that many of the dishes at Asian restaurants are high in calories and sodium. Thanks to Pinterest, I’ve found many recipes to make at home. Two of my favorites are Baked General Tso’s Chicken and Kung Pao Chicken.
The lunch combos at Asian restaurants almost always include an egg roll or spring roll. For a long time I was strictly team egg roll, but a few years ago I moved towards spring rolls. I still love egg rolls, but they are definitely the higher evil in terms of calories.
I never cooked much with cabbage until recently, because it’s very bland on its own and I didn’t have any good recipes. As always, Pinterest came to the rescue, and one of the first cabbage recipes I found was Egg Roll Stir Fry.
I love this egg roll stir fry. It has all the goodness and flavor of the roll, with just a fraction of the fat and calories. Sometimes I miss the crunch and flavor of the egg roll wrapper, but this egg roll stir fry is more filling than a regular egg roll could ever be. Because of that, I don’t feel guilty when I eat a large portion. I use lean ground beef, but ground turkey would be a great substitute.
I always use way too much cabbage. Every time I make this dish I tell myself to cut back, but then I think I don’t have enough so I cut more. And then I go overboard again. The good thing is, because cabbage is almost all water, it cooks down significantly.
The first time I made this recipe, one of the options was bok choy. Regular bok choy is much too bitter for my tastes, but I decided to be adventurous and try it with baby bok choy. It is still a little bitter, but most of that cooks out, and I love the color contrast of the dark greens, and it is another filling, yet very light, vegetable.
This Egg Roll Stir Fry is now definitely part of my regular rotation.
Adapted from Once a Mom, Always a Cook
- 8 ounces ground beef or ground turkey
- 1/4 cup onion, diced
- 3 garlic cloves, minced
- 1/2 head small cabbage
- 2 baby bok choy
- 1 carrot
- 1 Tablespoon vegetable oil
- 3 Tablespoons low sodium soy sauce
- 1 Tablespoon rice vinegar
- 2 teaspoons fresh grated ginger
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Cut or shred cabbage
- Cut bottom ends from bok choy, and discard. Cut remaining leaves into strips, and rinse thoroughly
- Prepare carrots. Either shred with vegetable peeler, or slice thinly into discs
- Add all vegetables into large bowl, and add soy sauce, rice vinegar, ginger, garlic powder, and onion powder.
- In large skillet over medium heat, add oil and onion, and cook until onion is soft. Add garlic and cook for 1 minute, until garlic becomes fragrant.
- Add ground beef to skillet and cook until browned.
- Add contents of large bowl. Toss to coat completely. Cover and cook until cabbage and bok choy have wilted.
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