Egg Roll in a Bowl (Print Version)
Crisp cabbage and seasoned pork in tangy sesame-ginger sauce, all cooked in one skillet for a fast, satisfying low-carb meal.
# What You Need:
→ Protein
01 - 1 lb ground pork
→ Vegetables
02 - 4 cups coleslaw mix (shredded cabbage & carrots)
03 - 1/2 small onion, diced
04 - 2 cloves garlic, minced
05 - 1-inch piece fresh ginger, grated
06 - 2 green onions, sliced
→ Sauce
07 - 3 tbsp soy sauce
08 - 1 tbsp rice vinegar
09 - 1 tbsp toasted sesame oil
10 - 1/2 tsp ground black pepper
11 - 1/2 tsp crushed red pepper flakes
→ Toppings
12 - 1 tsp sesame seeds
13 - Sriracha or chili sauce
# How to Make It:
01 - Heat a large skillet over medium-high heat. Add ground pork and cook, breaking it up with a spatula, until browned and cooked through, about 5–6 minutes. Drain excess fat if needed.
02 - Add diced onion, garlic, and ginger to the skillet. Sauté for 2 minutes until fragrant and onion is translucent.
03 - Add coleslaw mix to the skillet. Stir well and cook for 4–5 minutes until vegetables are just tender but still crisp.
04 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, black pepper, and red pepper flakes. Pour over the pork and vegetables.
05 - Toss to coat evenly and cook for another 1–2 minutes. Taste and adjust seasoning if needed. Remove from heat.
06 - Garnish with green onions, sesame seeds, and a drizzle of sriracha if desired. Serve hot.
# Expert Hints:
01 -
- The entire family will gobble this up without realizing it is loaded with vegetables
- You get all those crispy egg roll flavors without deep frying a single wrapper
02 -
- The cabbage will release water as it cooks, so do not be alarmed if the skillet looks a bit watery at first
- Sesame oil is very strong, so a little goes a long way and you should not substitute it with regular oil
03 -
- Use a large skillet so the cabbage can cook evenly instead of steaming
- Taste before serving and adjust the seasonings because different soy sauce brands vary in saltiness