Egg Roll in a Bowl (Printable Version)

Quick one-pan meal with seasoned ground pork and crunchy cabbage slaw, ready in 25 minutes

# What You'll Need:

→ Protein

01 - 1 lb ground pork, chicken, or turkey

→ Vegetables

02 - 4 cups cabbage slaw mix (shredded cabbage and carrots)
03 - 1 small onion, thinly sliced
04 - 3 cloves garlic, minced
05 - 1 inch piece fresh ginger, grated
06 - 2 green onions, sliced for garnish

→ Sauce

07 - 3 tablespoons soy sauce or tamari or coconut aminos for gluten-free
08 - 1 tablespoon rice vinegar
09 - 1 tablespoon toasted sesame oil
10 - 1 teaspoon sriracha or chili sauce, optional

→ Optional Toppings

11 - 1 tablespoon sesame seeds
12 - Extra sliced green onions
13 - Chili flakes

# How To Make It:

01 - Heat a large skillet or wok over medium-high heat. Add ground meat and cook, breaking it up with a spatula, until browned and cooked through, about 5 to 6 minutes. Drain excess fat if needed.
02 - Add onion, garlic, and ginger to the pan. Sauté for 2 to 3 minutes until fragrant and onion softens.
03 - Stir in the cabbage slaw mix. Cook for 4 to 5 minutes, stirring often, until cabbage is wilted but still has a little crunch.
04 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and sriracha if using. Pour sauce into the pan and toss to combine, cooking for 1 to 2 more minutes.
05 - Remove from heat. Garnish with green onions, sesame seeds, and additional toppings as desired. Serve hot or divide into meal prep containers for later.

# Expert Advice:

01 -
  • It tastes like you ordered takeout, but you're actually eating a home-cooked meal in 25 minutes flat.
  • One pan, minimal cleanup, and your kitchen doesn't smell like fried food for three days afterward.
  • The cabbage stays crispy enough to feel fresh, not like something that sat under a heat lamp.
02 -
  • Don't overcrowd your pan or the cabbage steams instead of softening; if it looks packed, work in batches or use a bigger skillet because texture is everything here.
  • Fresh ginger tastes completely different from old ginger that's been sitting in your fridge for six months, so if yours looks like a raisin, start over.
03 -
  • Mince your ginger fresh and use your fingers to grate it into the pan so you can feel when you've got enough—this prevents the watery bottled stuff from watering everything down.
  • Taste the sauce before you add it, because soy sauce brands vary wildly in saltiness and you might want to adjust.
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