One-Skillet Egg Roll in a Bowl
Egg roll in a bowl with ground pork and crisp cabbage tossed in a soy, garlic, and ginger sauce, all in one skillet.
Servings: 4 servings
Ingredients
- 1 tbsp vegetable oil
- 1 lb ground pork
- 4 green onions thinly sliced, whites and greens separated
- 4 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 (14 oz) bag coleslaw mix
- 1/4 cup soy sauce
- 1 tbsp rice vinegar
- 2 tsp brown sugar
- 1 tsp sriracha optional
- 1/4 tsp black pepper
- 2 tsp toasted sesame oil
- 1 tbsp sesame seeds for garnish
- 2 tbsp fresh cilantro chopped, for garnish
Instructions
- Brown the pork: Heat the vegetable oil in a large skillet over medium-high heat. Add the ground pork and cook for 6-8 minutes, breaking it apart with a spoon, until no pink remains and it reaches 160°F on a meat thermometer. Drain off any excess fat.
- Add the aromatics: Stir in the green onion whites, garlic, and ginger. Cook for 1 minute, until fragrant.
- Whisk the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, sriracha if using, and black pepper.
- Cook the cabbage: Add the coleslaw mix to the skillet and toss it with the pork. Cook for 4-5 minutes, stirring often, until the cabbage has wilted down but still has some bite.
- Sauce the skillet: Pour the sauce over everything and toss to coat. Cook for 1-2 minutes more, until most of the liquid has cooked into the cabbage.
- Finish with sesame oil: Take the skillet off the heat and drizzle the toasted sesame oil over the top, tossing once to spread it around.
- Serve: Spoon the egg roll in a bowl into bowls and top with the green onion tops, sesame seeds, and chopped cilantro.
Notes
Cook the cabbage hot and fast, 4 to 5 minutes, so it stays crisp-tender instead of releasing water into the sauce, and add the toasted sesame oil off the heat so it doesn't scorch. Cook the ground pork to an internal temperature of 160°F.