Egg Roll Stir Fry


1 lb. fresh ground pork
1 large onion, chopped
1 small head of cabbage
10 oz bag of shredded carrots
4-5 cloves garlic, minced
1 tbls grated fresh ginger
2 tbls sesame oil
1 tbls vegetable oil


Chop the cabbage into thin shreds and set aside.
Cook the ground pork and chopped onions in a large frying pan or pot until cooked through and in crumbles.
While the meat is cooking, combine the garlic, ginger, sesame oil, vegetable oil and soy sauce in a bowl.
Once the ground pork is cooked through, leave the grease in the pain add the cabbage and carrots to the meat mixture. Stirring frequently, cook over medium heat for approximately 5-6 minutes.
Add the soy sauce mixture to the pan, stirring and mixing completely so that all ingredients are combined.
Reduce heat to medium-low and continue cooking for 5-8 minutes until the cabbage begins to turn translucent and is tender.