Egg Roll Stir-Fry-AIP Diet Friendly

Serving Size: 4

This Egg Roll Stir-Fry has everything I loved about egg rolls except for the crispy wonton wrapper, which, while it may have been the best part, certainly wasn’t the healthiest. No, this dish serves up the savory meat and healthy veggie filling with a delicious, soy-free sauce that’ll have your mouth watering in anticipation before it comes off the stove.

Recipe by: Christina Feindel

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30

Recipe Serving Size4

Cooking Tools Required

12-inch saute pan, Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove, Wooden Spatula

Ingredients

1 teaspoon coconut oil
1 small yellow onion chopped
1 medium cabbage shredded
4 large carrot shredded
3 clove garlic minced
1 pound ground pork
6 tablespoon coconut aminos
1 teaspoon fish sauce
½ teaspoon ground ginger
4 stalk green onion chopped

Instructions

Heat the oil in a pan over medium-high and saute the onion, cabbage, and carrots until the onion is translucent, about 4 minutes.
Add the garlic to the pan and cook another 30 seconds.
Break the ground pork up into pieces and add to the pan, stir-frying until browned, about 5 minutes.
Add the aminos, fish sauce, and ginger, then stir-fry another 3 minutes or until the pork is cooked through.
Serve garnished with green onions.

Reheating Instructions

Heat in a sauté pan over medium-high heat until heated through.

Nutrition