USA · Meat Dishes
Egg Roll in a Bowl
Ground pork with garlic, ginger and shredded cabbage in a soy-sesame sauce — all the filling of a Chinese egg roll, none of the wrapper, done in 20 minutes in one skillet.
Ingredients
- ground pork500 g
- shredded cabbage or coleslaw mix400 g
- shredded carrots150 g
- garlic cloves4
- fresh ginger1 tsp
- soy sauce3 tbsp
- sesame oil1 tbsp
- rice vinegar1 tbsp
- brown sugar1 tsp
- onion1
- vegetable oil1 tbsp
- sriracha1 tsp
- scallions3
- sesame seeds1 tbsp
Method
- 1Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ground pork in a single layer and let it sit undisturbed for 1–2 minutes — this builds a browned crust on the bottom. Break it up with a spoon and cook until no pink remains, 5–7 minutes total. If there is excess fat, spoon off most of it but leave a little — it flavors the vegetables.
- 2Push the pork to one side. Add the diced onion to the empty side and cook 2 minutes. Add the minced garlic and grated ginger, stir everything together and cook 30 seconds until fragrant.
- 3Add the shredded cabbage and carrots. Toss to combine with the pork. Cook over medium-high heat for 4–5 minutes, stirring occasionally, until the cabbage is tender-crisp — it should soften but still have some bite. If the pan looks too dry, add a splash of water.
- 4Mix the soy sauce, rice vinegar, sesame oil, brown sugar and sriracha in a small bowl. Pour over the pork and cabbage mixture. Toss everything together and cook 1–2 minutes more until the sauce coats everything and any excess liquid cooks off.
- 5Remove from heat. Taste and adjust seasoning — more soy sauce for saltiness, more vinegar for brightness, more sriracha for heat.
- 6Serve in bowls topped with sliced green onions and sesame seeds. Eat on its own for a low-carb meal, or serve over steamed white rice for something more filling.