Egg Roll Stir Fry

Egg Roll Stir Fry

Rock House Farms


  • 6-8 cups of Sweet Grown Alabama chopped cabbage
  • 1 large Sweet Grown Alabama onion, slivered
  • 2-3 Sweet Grown Alabama carrots, slivered
  • 1-2 lbs. RHF Ground Pork

    For the stir fry sauce:
  • 3/4 cup soy sauce
  • 1/4 cup chicken stock
  • 1/2 tbsp corn starch
  • 1/2 tbsp brown sugar
  • 1/2 tbsp minced garlic


  1. Heat a large skillet to medium / high and add your ground pork. Sprinkle with salt and pepper. Allow it to get a nice dark brown color on it before beginning to stir it around. This will bring the best flavor to this dish!
  2. When the pork has formed a brown crust, stir it around and allow it to continue to cook through to the other parts and add in your onion and carrots to begin cooking.
  3. Once all of the ground pork is cooked and the onion and carrots have softened, add in all of your cabbage. It may seem to be too much at first, but it will wilt drastically as it cooks. Put pot lid on the skillet and allow it to sweat down quicker.
  4. Continue to stir it around periodically for 10-12 mins as the cabbage cooks.
  5. Once it’s all nice and wilted, turn your heat to medium/ low, add in your stir fry sauce and stir everything together well, coating all of the pork and veggies in the sauce.
  6. Put your lid back on for a few minutes as the sauce thickens, stirring every minute or so.
  7. Turn off your heat and serve your stir fry as is OR over white or fried rice.
  8. Take it over the top with a drizzle of sriracha and homemade yum yum sauce. Enjoy!