AuthorKevin PetrizioThis is a recipe that was sent in by a client from the internet. I adapted it to fit our program. It's basically a stir fry using the ingredients of an egg roll. I never pass on the opportunity to try a good stir fry recipe. Like all stir fry recipes, feel free to try different veggies and spice combinations. And, of course, this can be made with chicken, beef and even shrimp. Just make sure to adjust your protein serving size to your plan.
Over medium heat, add 2 teaspoons oil to a large skillet or wok.
Add ground pork, grated ginger, and ½ of the garlic and cook until pork is cooked through, about 5-7 minutes. When done, remove from pan and set aside.
Add 2 teaspoons of oil and garlic to the pan along with cabbage, carrot, bean sprouts and onions.
Stir fry your vegetables for 5-10 minutes depending on the level of crunch that you like.
Add the water, vinegar, salt and pepper.
Stir in the rice and pork into the veggies.
Let cook for another minute or two and then serve.
This makes 2 serving so divide it in half. If you like some heat, dice a jalapeno and replace some of the bean sprouts with it.
This recipe makes 2 servings
Count each serving as: 1 protein - 2 veggie - 1 fat - 1 starch
Ingredients
Directions
Over medium heat, add 2 teaspoons oil to a large skillet or wok.
Add ground pork, grated ginger, and ½ of the garlic and cook until pork is cooked through, about 5-7 minutes. When done, remove from pan and set aside.
Add 2 teaspoons of oil and garlic to the pan along with cabbage, carrot, bean sprouts and onions.
Stir fry your vegetables for 5-10 minutes depending on the level of crunch that you like.
Add the water, vinegar, salt and pepper.
Stir in the rice and pork into the veggies.
Let cook for another minute or two and then serve.
This makes 2 serving so divide it in half. If you like some heat, dice a jalapeno and replace some of the bean sprouts with it.
This recipe makes 2 servings
Count each serving as: 1 protein - 2 veggie - 1 fat - 1 starch
