Egg Roll in a Bowl

The recipe Sunday was egg roll in a bowl — ground pork stir-fried with shredded cabbage, carrots, garlic, ginger, soy sauce, sesame oil. The egg roll filling without the wrapper.

The recipe is below.

Egg Roll in a Bowl

Prep Time: 10 min | Cook Time: 15 min | Total Time: 25 min | Servings: 4

Ingredients

• 1 lb ground pork (or ground turkey)
• 1 small head green cabbage, thinly sliced (about 4 cups)
• 1 cup shredded carrots
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground ginger)
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 2 green onions, sliced
• Salt and pepper to taste
• Red pepper flakes (optional)

Instructions

1. Brown the meat. Heat vegetable oil in a large skillet or wok over medium-high heat. Add ground pork and cook, breaking it apart, until browned and cooked through, about 6–8 minutes. Drain excess fat if needed.
2. Add aromatics. Push the meat to one side of the pan. Add garlic and ginger to the cleared space and cook for 30 seconds until fragrant, then stir into the meat.
3. Cook the vegetables. Add cabbage and carrots to the skillet. Toss everything together and cook, stirring frequently, for 5–6 minutes until the cabbage is wilted but still has a little bite.
4. Season. Drizzle soy sauce and sesame oil over the mixture. Stir to combine. Taste and adjust with salt, pepper, and red pepper flakes if using.
5. Finish and serve. Remove from heat, top with sliced green onions, and serve hot. Works great on its own, over rice, or with a fried egg on top.

Nutrition (per serving)

Calories: 310 | Protein: 22g | Fat: 19g | Carbs: 11g | Fiber: 3g | Sodium: 620mg