Eggroll Skillet

A fellow homeschooling mom, Debra Pearson, graciously allowed me to post this crisp and flavorful recipe that she created which has become a regular in my family's meal rotation.   The recipe calls for a ground pork and ground shrimp combination, but I most often just use 1 to 1 1/2 lb. ground pork or ground turkey alone.  

Serves 6  (My ginormous wok makes the amount appear small in the photo.)

Ingredients

1 lb. ground pork
1 lb. shrimp, peeled & de-veined
1 small green cabbage, shredded finely
1 large carrot, julienned
1 stalk celery, finely chopped on the bias
1-inch of ginger, peeled and finely chopped
2 large cloves garlic, crushed
3 or 4 green onions, chopped
Coconut oil
Coconut aminos or Bragg's Liquid Aminos or Tamari
Toasted sesame oil
S&P

In a food processor, pulse the shrimp until they are of similar consistency to the ground pork. Combine the meats in a bowl until well mixed. Preheat a large skillet to med.-high and add 1 to 2 Tbsp oil. Fry the meat mixture until no longer pink, breaking it into small pieces as it cooks. Remove the meat to drain, wipe out the skillet, and add another Tbsp oil. Add the ginger and garlic and sauté for a minute. Add the remaining veggies and stir fry them until glossy but not limp. Return the meat to the skillet and heat through. Season with about 2 Tbsp  aminos or tamari, and a bit of salt and pepper to taste. Remove from heat, drizzle with toasted sesame oil, and serve.  

My youngest, though not a picky eater, has developed an aversion to coconut aminos.  The rest of us add the aminos to our individual servings, and he eats his with rice vinegar instead.