Quick Egg Roll in a Bowl (Print version)
A fast one-pan egg roll bowl with ground pork, crisp-tender cabbage, carrots, ginger, garlic, and sesame-soy sauce.
# Ingredients:
For the skillet
01 -
1 tablespoon neutral oil, such as avocado or canola oil
02 -
4 green onions, sliced, white and green parts separated
03 -
3 cloves garlic, minced
04 -
1 tablespoon fresh ginger, minced
05 -
1 lb (450 g) ground pork
06 -
1 (14-16 oz / 400-450 g) bag coleslaw mix
07 -
1/2 cup (55 g) matchstick carrots, optional if not included in the mix
For the sauce and finish
08 -
1/4 cup (60 ml) low-sodium soy sauce or tamari
09 -
1 tablespoon rice vinegar
10 -
1-2 teaspoons sriracha, plus more for serving
11 -
1/4 teaspoon black pepper
12 -
1 teaspoon toasted sesame oil
13 -
1 tablespoon sesame seeds, for garnish
# Instructions:
01 -
Heat the neutral oil in a large skillet over medium-high heat. Add the white parts of the green onions, garlic, and ginger, then cook for about 1 minute until fragrant.
02 -
Add the ground pork and break it into small crumbles with a spoon. Cook for 4-5 minutes, until fully browned and no pink remains.
03 -
Stir in the coleslaw mix and carrots. Cook for 4-6 minutes, tossing often, until the cabbage is tender but still slightly crisp.
04 -
Pour in the soy sauce, rice vinegar, sriracha, and black pepper. Stir well and cook for 1-2 minutes, until the liquid mostly coats the meat and vegetables.
05 -
Turn off the heat. Stir in the toasted sesame oil and green onion tops. Sprinkle with sesame seeds and serve warm on its own, over rice, or over cauliflower rice.
# Good to know:
01 -
Best served hot while the cabbage still has a little crunch.
02 -
Use tamari instead of soy sauce for a gluten-free version.
03 -
Cook ground pork to 160°F for food safety.