Egg Roll In A Bowl (Printable Version)
Seasoned ground pork and crisp cabbage coleslaw sautéed with aromatic garlic and ginger in a savory sesame soy sauce.
# What You Need:
→ 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 - ½ tsp ground black pepper
→ Garnishes
12 - 1 tbsp toasted sesame seeds
# Method:
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 5–6 minutes.
02 - Add the chopped onion, garlic, and ginger to the skillet. Sauté for 2–3 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 4–5 minutes.
04 - In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, sriracha (if using), and black pepper.
05 - Pour the sauce into the skillet, tossing to coat all ingredients evenly. Cook for another 1–2 minutes until heated through.
06 - Remove from heat. Stir in the sliced green onions. Garnish with toasted sesame seeds and additional green onions if desired. Serve hot.
# Expert Tricks:
01 -
- Everything you crave about egg rolls without the time-consuming wrapper work or oily aftermath
- The coleslaw mix shortcut is the kind of dinner hack that makes weeknight cooking feel like cheating
02 -
- Do not skip the sesame oil or reduce it, because that distinct nutty flavor is what ties everything together
- The vegetables should still have some crunch when you are done cooking, not be soft and wilted
03 -
- A cold skillet makes meat stick and cook unevenly, so let your pan get properly hot before adding the pork
- Grate your ginger against the grain to avoid those tough fibrous strands that ruin the texture