Egg Roll In A Bowl (Print version)
Seasoned ground pork with crisp cabbage and vegetables in a savory Asian-style sauce, ready in 30 minutes.
# What goes in:
→ Protein
01 - 1 lb ground pork
→ Vegetables
02 - 4 cups coleslaw mix (shredded cabbage and carrots)
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1-inch piece fresh ginger, grated
06 - 3 green onions, sliced
→ Sauce & Seasonings
07 - 3 tbsp soy sauce
08 - 1 tbsp sesame oil
09 - 1 tbsp rice vinegar
10 - 1 tsp sriracha or chili garlic sauce
11 - 1/2 tsp ground black pepper
→ Garnishes
12 - 1 tbsp toasted sesame seeds
# Cooking steps:
01 - Heat a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it up with a spatula, until browned and cooked through, about 5 to 6 minutes.
02 - Add the chopped onion, garlic, and ginger to the skillet. Sauté for 2 to 3 minutes until fragrant and the onion softens.
03 - Stir in the coleslaw mix. Cook, stirring frequently, until the vegetables are just tender but still crisp, about 4 to 5 minutes.
04 - In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, sriracha if using, and black pepper until well combined.
05 - Pour the sauce into the skillet, tossing to coat all ingredients evenly. Cook for another 1 to 2 minutes until heated through.
06 - Remove from heat. Stir in the sliced green onions and toss to incorporate.
07 - Garnish with toasted sesame seeds and additional green onions if desired. Serve hot.
# Tips from flavorandfeast:
01 -
- All the crunch and savory satisfaction of an egg roll without the messy deep frying
- Ready in under 30 minutes with ingredients you probably already have in your fridge
02 -
- Dont skip draining excess fat if your pork is particularly fatty, or the dish will feel heavy and greasy
- The vegetables should still have a slight crunch when you turn off the heat, they keep cooking as they sit
03 -
- Use a cold skillet for the ground pork, this helps render the fat more evenly as the pan heats up
- Toast your sesame seeds in a dry pan beforehand, it makes a huge difference in flavor