Egg Roll In A Bowl (Printable Version)
Savory pork and crisp cabbage combine for a fast, flavorful Asian-inspired dinner, ready in minutes with one pan.
# What You'll Need:
→ Main Ingredients
01 -
450 g ground pork
02 -
15 ml sesame oil
03 -
3 cloves garlic, minced
04 -
10 g fresh ginger, grated or 5 g ground ginger
05 -
1 small onion, finely chopped
06 -
400 g coleslaw mix or 4 cups shredded cabbage and carrots
→ Seasoning and Garnish
07 -
45 ml soy sauce or tamari
08 -
15 ml rice vinegar
09 -
5 ml sriracha or chili garlic sauce (optional)
10 -
2 green onions, chopped
11 -
Sesame seeds, for garnish (optional)
# Steps To Follow:
01 -
Heat sesame oil in a large skillet over medium-high heat. Add ground pork and cook, breaking it apart with a spatula, until browned and cooked through, about 5–6 minutes.
02 -
Add garlic, ginger, and finely chopped onion to the pan. Sauté for 2–3 minutes until fragrant and onion has softened.
03 -
Incorporate the coleslaw mix or shredded cabbage and carrots. Stir well and cook for 3–4 minutes until vegetables are just wilted but still retain some crunch.
04 -
Pour in soy sauce, rice vinegar, and, if using, sriracha. Mix thoroughly and cook for an additional minute.
05 -
Remove from heat. Garnish with chopped green onions and sprinkle with sesame seeds, if desired. Serve immediately.
# Notes and Tips:
01 -
Use pre-shredded coleslaw mix to simplify preparation and save time.
02 -
Do not overcook the cabbage to maintain a pleasant crunch.
03 -
Swap ground pork for ground turkey, chicken, tofu, or tempeh as desired.
04 -
For extra flavor, add a dash of hoisin sauce or a teaspoon of honey.
05 -
Store leftovers in an airtight container in the refrigerator for up to 4 days.
06 -
Freeze in individual portions for up to 2 months; thaw overnight in the refrigerator before reheating.