Egg Roll Stir-Fry

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  • 1/2 cup soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon rice vinegar
  • 2 tablespoons garlic, minced
  • 1 tablespoon ginger, minced
  • 1 pound ground pork, beef or poultry
  • 1 medium onion, chopped
  • 2 tablespoons vegetable oil
  • 1/4 pound sliced mushrooms
  • 1 (14-ounce) bag shredded coleslaw mix
  • 1/2 pound peeled, deveined raw shrimp, chopped
  • 6-8 green onions, thinly sliced
  • Fried wonton strips
  • Steamed rice
  • Chinese hot mustard or sweet chili sauce for serving


In a bowl, mix soy sauce, sesame oil, vinegar, garlic and ginger. Set aside. In a pan over medium-high heat, brown the pork in oil until almost cooked. Add the onions and cook until tender. Add mushrooms, coleslaw mix, shrimp and soy sauce mixture. Cook until shrimp is cooked through and cabbage is wilted. Remove from heat and top with green onions.

Serve over rice, topped with fried wonton strips, with hot mustard or sweet chili sauce on the side.



Recipe from Central Market Mill Creek - Culinary Resource Center
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