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.

20 min✻4 servings✻350 kcal
Egg Roll in a Bowl

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 5Remove from heat. Taste and adjust seasoning — more soy sauce for saltiness, more vinegar for brightness, more sriracha for heat.
  6. 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.