Egg Roll Stir-Fry

1 lb. ground beef or pork
1 large onion
1 small head of cabbage
3 carrots
4 - 5 cloves garlic, minced
1 Tbsp. grated fresh ginger
1/2 tsp. black pepper
2 Tbsp. sesame oil
1 Tbsp. vegetable oil
1/4 C. soya sauce

Cook and crumble ground meat with onions in a very large skillet until meat is cooked through. Do not drain. You'll need to select a skillet large enough to contain all the cabbage - divide everything evenly into two skillets if necessary.
While meat and onions are cooking, cut cabbage into thin shreds; set aside. (Cut cabbage in half lengthwise, set cut side flat on cutting board and then thinly slice cabbage into strips).
Peel carrots and either dice finely or use peeler to shave off thin slices; set aside.
Combine garlic, ginger, pepper, sesame oil, vegetable oil and soya sauce in a small bowl and stir to combine; set aside.
Add cabbage and carrots to ground meat, then cook and stir over med-high heat for 3 to 4 min. Add soya sauce mixture and stir well.
Reduce heat to medium and continue cooking for 5 to 10 min., or until cabbage is tender.
[img]https://s-media-cache-ak0.pinimg.com/564x/35/e0/49/35e0493f7cf332141f1cab0ffabd0f30.jpg[/img]
Recipe makes 4 to 6 servings.