We are all about enjoying traditional dishes as is, but sometimes, it’s fun to experiment with healthier versions for everyday meals. Hence, the creation of this egg roll stir-fry. We’ve taken the best of the egg roll (the filling!) and made it the star of the show. Without the wrapper and the deep fry, this is a macro-friendly alternative that can be made at home in under 30 minutes with just a few ingredients. File this under must-have weeknight meals!
EGG ROLL STIR-FRY
Makes 4 Servings
Per Serving: 317 CALS | 29.5P | 22.5C | 12.5F
Ingredients
- 1 lb Ground Chicken, Pork, or Beef
- 1 onion, diced
- 1 tbsp Minced Garlic
- 6 C (340g) Tri-Color Slaw Mix
- 1-2 Tbsp Lite Soy Sauce
- 1/2 C (144g) Panda Express Sweet & Tangy Sauce
Directions
- In a large skillet, cook your choice of meat and onions over medium-high until the meat is cooked through.
- While the meat cooks, mix the slaw mix, soy sauce, minced garlic, and sweet and tangy sauce in a large bowl. (If you’re using a different sauce, add it slowly and taste as you go to avoid overpowering flavors.)
- Once the meat has cooked through, reduce the heat to low-medium before adding the slaw mixture to the skillet. Cook for 8-10 minutes or until the cabbage has softened, stirring often.
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