Vegetable Egg Roll Skillet
This Vegetable Egg Roll Skillet is SO EASY! A vibrant, crunchy, and flavorful one-pan meal packed with fresh veggies and Asian-inspired seasonings.
Equipment
- Large Skillet or Wok
- Cutting board and knife
- Measuring Spoons
- Spatula or wooden spoon
Ingredients
- 3 cups shredded green cabbage
- 0.25 medium yellow onion sliced thin
- 1 cup broccoli florets cut into bite-sized pieces
- 1 red bell pepper cut into strips
- 1 cup sugar snap or snow peas halved length-wise at a diagonal
- 0.25 cup chopped green onions
- 2 tablespoons coconut aminos
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
Instructions
- Start by washing and chopping all your vegetables. Shred the cabbage finely, slice the onion thinly, and cut the broccoli into bite-sized florets for even cooking.
- Place your large skillet or wok over medium-high heat and allow it to heat up for a minute or two before adding oil.
- Add a splash of toasted sesame oil to the skillet, then toss in the sliced onions. Stir-fry for about 2-3 minutes until translucent and fragrant.
- Add the shredded cabbage, broccoli florets, red bell pepper, and sugar snap peas to the skillet. Stir and cook for 5-7 minutes until tender yet crisp.
- Drizzle coconut aminos and rice vinegar over the vegetables. Stir well and cook for an additional 2-3 minutes to meld flavors.
- Remove skillet from heat and sprinkle chopped green onions on top. Serve immediately on its own or over rice for a heartier meal.
Notes
- For a different flavor, substitute green cabbage with napa cabbage or bok choy.
- Customize vegetables with carrots, zucchini, or mushrooms as desired.
- Use soy sauce or tamari instead of coconut aminos for a traditional taste.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of water.
- This dish is naturally gluten-free when using coconut aminos, perfect for gluten-sensitive diets.