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Vegetable Egg Roll Skillet

A quick skillet stir-fry of shredded cabbage and mixed vegetables seasoned with coconut aminos, rice vinegar, and toasted sesame oil — flavors inspired by egg roll filling.
Prep Time22 minutes
Cook Time10 minutes
Total Time32 minutes
Servings: 4 servings

Ingredients

Ingredients

  • 3 cupsshredded green cabbage
  • 1/4 medium yellow onionsliced thin
  • 1 cupbroccoli floretscut into bite-sized pieces
  • 1 red bell peppercut into strips
  • 1 cupsugar snap or snow peashalved lenth-wise at a diagonal
  • 1/4 cupchopped green onions
  • 2 tablespoonscoconut aminos
  • 1 tablespoonrice vinegar
  • 1 tablespoontoasted sesame oil

Instructions

Instructions

  • Preheat a large non-stick skillet or wok over medium-high heat.
  • Add 3 cups shredded green cabbage, 1/4 medium yellow onion (sliced thin), 1 cup broccoli florets (bite-sized), 1 red bell pepper (cut into strips), 1 cup sugar snap or snow peas (halved lengthwise at a diagonal), and 1/4 cup chopped green onions to the hot skillet.
  • Pour in 2 tablespoons coconut aminos and 1 tablespoon rice vinegar over the vegetables.
  • Stir-fry, stirring occasionally, for about 5–6 minutes until the vegetables are softened but still crisp.
  • Remove the skillet from the heat, drizzle with 1 tablespoon toasted sesame oil, toss to coat, and serve immediately.

Equipment

  • Large non-stick skillet or wok