Description

Egg Roll in a Bowl is a quick, easy, and delicious one-pan meal that delivers all the flavor of classic egg rolls without the frying. This stir-fry features ground pork, shredded cabbage, carrots, and an irresistible savory sauce.

Ingredients

– 1 pound ground pork

– 3 cups shredded cabbage

– 1 cup shredded carrots

– 3 cloves garlic, minced

– 1 tablespoon freshly grated ginger

– 3 tablespoons soy sauce

– 2 tablespoons sesame oil

– 2 tablespoons rice vinegar

– 1 teaspoon sugar

– 1/4 teaspoon red pepper flakes (optional)

– 2 tablespoons sesame seeds

– 3 scallions, sliced

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Instructions

1. In a large skillet or wok, cook the ground pork over medium-high heat, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes.

2. Add the shredded cabbage, carrots, garlic, and ginger to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

3. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, sugar, and red pepper flakes (if using).

4. Pour the sauce into the skillet and toss to coat the meat and vegetables. Cook for an additional 2-3 minutes, until the sauce has thickened slightly.

5. Remove from heat and stir in the sesame seeds and scallions.

6. Serve hot, with additional scallions and sesame seeds for garnish if desired.

Notes

This dish is great for meal prep – it keeps well in the refrigerator for up to 4 days. You can also swap out the ground pork for ground chicken or turkey if preferred. For a vegetarian option, use extra-firm tofu or cooked shrimp instead of the pork.

Prep Time: 15
Cook Time: 15
Category: Salads and Bowls
Method: Stovetop
Cuisine: Asian-inspired