When I was in college, I made 2 meals well: Rice and Beans, and Stir Fry- complete with whatever frozen veggies we had, some type of protein, and a ton of whatever the cheapest teriyaki type sauce I could find.
And then I graduated from college and realized what was in those sauces, mostly sugar and more salt than you need in a week, and I kind of fell off of the stir fry boat. I hadn’t found a healthy Asian sauce that I really loved, with that salty sweetness, without all of the sugar and too much salt.
But after some experimenting in the kitchen, I finally made my own!
This isn’t quite a stir fry, it definitely has more pork egg roll vibes, and it has amazing. Fresh cabbage and carrots, ground pork and a sweet sauce that has absolutely zero added sugar to it. It’s like music to my ears. Top it all off with some toasted sesame seeds and you’ll look extra fancy.
I ended up making this with fresh cabbage and shredded carrots, but it really can also be made with a bag of coleslaw or broccoli slaw if that’s more you jam. And pro tip: if you want to be fancy and use fresh cabbage, you really only need a tiny amount of purple cabbage for some added pop of color- the meal tastes best with mostly green cabbage, in my opinion. Keep the extra purple cabbage to chop up and add to your next salad.
Ingredients
1.5 tbsp avocado oil
1 onion, diced
3 gloves of garlic, minced
2 tbsp fresh ginger, grated
10 green onions diced, white and greens separated
2 lbs ground pork
½ head green cabbage, chopped
¼ head purple cabbage, chopped
2 cups shredded carrots
(or sub out the above 3 ingredients for 1-2 bags of coleslaw or broccoli slaw)
Optional, toasted sesame seeds for serving
Sauce
1/3 cup coconut aminos
3 tsp rice vinegar
2 tsp sesame oil
½ tsp ground ginger
1 tsp fish sauce
¼ tsp salt
Directions
- Heat the avocado oil in a large wok
- Add in the garlic, onion, and the white part of the green onions. Sauté for 4-5 minutes. Then add in the fresh grated ginger
- Add the ground pork. Sauté until the pork is fully cooked, breaking it into small pieces as it cooks. Drain off any excess fat
- Add in the veggies (either the cabbage and shredded carrots or coleslaw/broccoli slaw). Sauté about 5-7 minutes until the veggies are cooked.
- Mix all of the ingredients for the sauce together. Pour over the meat and veggie mixtures. Cook on low for 1-2 more minutes.
- Top with toasted sesame seeds and serve!
Did you love it? Let me know in the comments!