All the flavors of traditional Filipino lumpia are combined in this easy skillet dinner. Recipe shared from The Weekday Lunches & Breakfasts Cookbook by Mary Younkin
Course: Main Course
1tbsprefined coconut oil or light olive oil
1 lbground pork
1tspkosher salt, plus more to taste
1/2tspfreshly ground black pepper
1/2medium yellow onion, finely minced, about 2/3 cup
8cloves fresh garlic, minced
2inch section ginger, minced, about 3 tbsp
1can sliced water chestnuts, drained, patted dry, roughly chopped
4-5largemushrooms, sliced thin, about 1 cup
1/2headgreen or napa cabbage, about 8 cups shaved as thinly as possible
1/2 cupgreen onions, sliced very thin
1/3cuplow-sodium soy sauce
8ozfully-cooked frozen salad shrimp, thawed and patted dry
1/2cuproasted peanuts, crushed or chopped
1/4-1/2cup sweet chili sauce (optional)
In a large skillet over medium high heat, warm the oil. Add the pork, crumbling it as it cooks, about 5 minutes. Sprinkle with ½ tsp salt and ¼ tsp pepper. Add the onion, ginger, garlic, water chestnuts, and mushrooms to the skillet. Continue cooking and stirring until the vegetables have softened and the skillet is fragrant, about 2-4 minutes.
Add the cabbage and green onions, continue cooking and toss to wilt, about 2 minutes. Add the remaining ½ tsp salt, ¼ tsp pepper, sugar, soy sauce, shrimp, and peanuts. Stir to combine. Cook about 2 minutes, until the shrimp is warm. Taste and adjust the salt, as needed. Scoop into bowls and drizzle with sweet chili sauce before serving. Enjoy!
You can find salad shrimp in the frozen section of most grocery stores. It is sold fully cooked, de-veined and peeled. Simply thaw the shrimp in a strainer under cold running water. It should only take a few minutes to thaw. Canned shrimp may be substituted for the frozen and thawed shrimp in this recipe.