Description
A quick and tasty Egg Roll in a Bowl recipe that combines the flavors of traditional egg rolls without the wrappers.
Ingredients
Scale
- 1 pound ground pork
- 1 tablespoon sesame oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 4 cups coleslaw mix (cabbage and carrots)
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha (optional)
- 2 green onions, sliced
- Sesame seeds for garnish
Instructions
- In a large skillet, heat sesame oil over medium heat. Add the ground pork and cook until browned, breaking it apart with a spatula, about 5-7 minutes.
- Add the chopped onion, minced garlic, and ginger to the skillet. Sauté for 2-3 minutes until the onion is translucent and fragrant.
- Stir in the coleslaw mix and cook for an additional 3-4 minutes, or until the cabbage is tender.
- Pour in the soy sauce, rice vinegar, and sriracha (if using). Stir well to combine and cook for another 2 minutes to heat through.
- Remove from heat and garnish with sliced green onions and sesame seeds before serving.
Notes
- For a vegetarian option, substitute ground pork with crumbled tofu or tempeh.
- Adjust the amount of sriracha according to your spice preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg