Garlic-Ginger Egg Roll Filling with Quick Stir-Fry Greens

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A flavorful vegetable and pork filling inspired by traditional egg roll ingredients, paired with stir-fried greens for a balanced meal. This Chinese-inspired pork recipe, ready in about 30 minutes, pairs ground pork, green cabbage, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Chinese cuisine 280 cal/serving

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Ingredients

8 oz ground pork
2 cups shredded green cabbage
1 medium, julienned carrot
3, thinly sliced green onions
3, minced garlic cloves
1 tbsp, minced fresh ginger
3 tbsp soy sauce
1 tbsp sesame oil
2 tbsp vegetable oil
1/2 cup, diced water chestnuts
4 small heads, halved lengthwise baby bok choy
to taste salt
to taste black pepper

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 8 oz ground pork and cook for 5 minutes, breaking it apart, until browned and cooked through.
Step 2: Add 3 minced garlic cloves and 1 tbsp minced fresh ginger to the pork and sauté for 1 minute until fragrant. Stir in 2 cups shredded green cabbage, 1 julienned carrot, 1/2 cup diced water chestnuts, and 3 thinly sliced green onions, cooking for 4-5 minutes until vegetables soften but retain some crunch.
Step 3: Pour 3 tbsp soy sauce and 1 tbsp sesame oil over the mixture, stirring to combine and cook for another 2 minutes. Season with salt and black pepper to taste, then remove from heat.
Step 4: In a separate skillet, heat 1 tbsp vegetable oil over medium heat. Add 4 halved baby bok choy and sauté for 3-4 minutes until wilted and tender, seasoning lightly with salt.
Step 5: Serve the pork and vegetable filling alongside the sautéed bok choy for a fresh balance of textures and flavors.