Egg Roll In A Bowl
Total Time
30 Minutes
Prep Time
15 Minutes
Cook Time
15 Minutes
Rating
4.91 out of 5 stars
(116)
Ingredients
4 servings
- 1 tablespoon vegetable oil
- 1 bunch scallions, thinly sliced, light and dark green parts separated
- 1½ tablespoons finely chopped fresh ginger, from a 1½ inch knob
- 3 cloves garlic, minced
- 1 pound ground pork (preferably 80% lean)
- 1-lb bag shredded cabbage or coleslaw mix (about 7 cups)
- ¼ cup soy sauce
- 3 tablespoons sweet and sour sauce, plus more for serving (I use Kikkoman No Preservatives Added)
- ½ teaspoon Asian/toasted sesame oil
- ⅓ cup salted cashews, chopped
- Rice, for serving (optional)
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Preparation
Step 1
In a large nonstick skillet, heat the oil over medium-high heat. Add the light scallions and ginger and cook, stirring constantly, for 2 minutes.
Step 2
Add the garlic and cook 20 seconds more; do not brown.
Step 3
Add the pork and continue cooking, breaking the meat apart with a wooden spoon, until browned, 3 to 5 minutes.
Step 4
Add the coleslaw and soy sauce to the skillet and cook, stirring occasionally, until wilted and cooked through, 5 to 7 minutes.
Step 5
Stir in the sweet and sour sauce, sesame oil, cashews, and dark green scallions. Taste and adjust seasoning, if desired.
Step 6
Serve with sweet and sour sauce on the side.
Step 7
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Chef's notes
Can substitute the ground pork with other proteins like ground chicken or turkey.
Dish can be made ahead of time and reheats beautifully; wait to add the nuts until ready to serve.
Serve with rice, steamed vegetables, or cauliflower rice.
