Egg Roll In A Bowl (Printable version)
Seasoned pork and crisp vegetables sautéed together in a savory soy-sesame sauce for a quick, satisfying meal.
# Ingredient List:
→ Protein
01 - 1 lb ground pork (or ground chicken/turkey)
→ 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 (or tamari for gluten-free)
08 - 1 tbsp sesame oil
09 - 1 tbsp rice vinegar
10 - 1 tsp sriracha or chili garlic sauce (optional)
11 - 1/2 tsp ground black pepper
→ Garnishes
12 - 1 tbsp toasted sesame seeds (optional)
# How to Make It:
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 Suggestions:
01 -
- The cabbage stays satisfyingly crisp while the pork gets deeply savory
- Everything cooks in one pan so cleanup is practically nonexistent
02 -
- Do not overcook the cabbage or it will lose its satisfying texture
- Let the pork get properly browned before adding vegetables
03 -
- Use a cold skillet to start the pork so you can properly break it apart
- Squeeze excess moisture from the coleslaw if the package seems wet