An Eggroll Stirfry takes all the same ingredients that make up an egg roll and stir-fries them for a complete dinner just by itself or with a side of steamed rice for an eggroll stir-fry rice bowl or tossed with noodles for an eggroll noodle dish or eggroll lo mein. You can switch up the meat too between thinly sliced chicken breast, pork, or beef or use the ground meat versions. Plum sauce, or the sweet chilli sauce for spring rolls, is an excellent sauce to have on the side. It brings together the white steamed rice and eggroll stirfry. Optionally the plum sauce can be added right into the wok to give the eggroll stirfry a saucy, sweet heat.
Servings: 6
Ingredients
- 2 lbs Cabbage - shredded
- 1 lb Meat - can use ground meat or thinly sliced meat
- 1/2 Tbl Sea Salt - for salting the cabbage
- 3 Cloves Garlic - julienne or minced
- 2-3 Stalks Green Onions - or more, julienne
- 1 Inch Ginger - julienne or minced
- 1 Carrot - shredded
- 1 C Bean Sprouts - washed
- 1/4 C Water - for softening the cabbage. More if further softening is needed.
- 1/4 C Fat - preferably rendered fat of the same meat being used or a neutral oil
Velveting
- 1 Tbl Cornstarch & Water - Shaoxing or sake can also be used in place of water for more flavor
- 2 tsp Sesame Oil - or neutral oil
- 3/4 tsp Sea Salt
- 1/4 tsp Baking Soda
Meat Marinade
- 2 Tbl Soy Sauce & Sake - each
- 3/4 tsp Black Pepper - Use less black pepper if you're sensitive to heat
- 1/2 tsp MSG - Optional
Instructions
- Salted Cabbage: Shred the cabbage and place it into a bowl with 1 Tbl of sea salt. Toss well and crush the salt into the cabbage. Set aside while you prepare everything else.
- Velveting & Marinating: Combine the meat with the velveting and marinade ingredients and leave for 15 minutes. You can go a bit longer with either pork or beef. This is optional; you can opt to just velvet the meat and then either boil in water or flash fry in oil heated to 300°F until no longer pink. Then add the meat to the marinade ingredients while you prepare the vegetables.
- Vegetable Prep: Squeeze out all the juices from the cabbage and set it aside. Prepare all the vegetables, keeping them all separate except for the white parts of the green onions, ginger, and garlic. These can be combined as they are added to the wok at the same time.
- Stir Frying: Heat a wok up over max heat with fat and wait until it starts to smoke. Meat: Add the meat with marinade in and stir-fry until good color, about 30 seconds to a minute for precooked meats or until just cooked through for raw meats. Vegetables: Add in the garlic, ginger, and white parts of the green onions and continue to stir-fry for about 30 seconds. Add the cabbage and carrots and stir-fry for 3 minutes, tossing frequently and scraping the bottom of the wok. Water to soften: Then add 1/4 cup of water with bean sprouts and green onion tops and continue to stir-fry until the cabbage is tender to your liking, 3 more minutes. Keep it moving and scraping the bottom of the wok. If you like the cabbage a bit softer, add another 1/4 cup of water and stir fry another 3 minutes. Optionally add in more soy sauce if you think it needs it.
- Serving: Serve with plum sauce on the side, or the desired amount of plum sauce can be added to the stir-fry to mix in before removing from heat to serve.
Notes
Cabbage Doneness: Preference for the cabbage ranges from crisp to tender and even further with soft. 1/4 cup of water added and evaporated over max heat will give you a crisp-to-tender cabbage. Adding in another 1/4 cup of water will yield tender to soft cabbage. Adjust for your preference, adding in more water until the cabbage is done to your liking. The added water is a small amount and evaporates quickly over max heat.
Diet Type: Just the eggroll stirfry by itself is keto-friendly, provided you leave out the cornstarch for velveting. Optionally the carrots as well. Soy sauce contains less than 1 gram of carbs per Tbl Soy Sauce and sake contains about 1.5 grams of carbs per ounce. So this dish would contain about 5 grams of carbs from the soy sauce and sake alone split over 6 servings.
This means it's also a good meal for diabetics and for people with gluten intolerance if gluten-free ingredients are used, mainly soy sauce and using gluten-free sake instead of shaoxing.
Pair the eggroll stirfry with steamed white rice and plum sauce!