Tuesday Dinners

Egg Roll in a Bowl

It’s got cabbage, so it’s healthy, right?

Cook Time
20 Minutes

🍴 Serves
4

Ingredients

  • 4 cloves garlic
  • 1 Tablespoon fresh ginger (equal to amount of garlic)
  • A bunch of green onions
  • 1 pound ground pork
  • 1 pound cabbage/coleslaw mix
  • 1 Tablespoon sesame oil
  • 1 cup soy sauce

Directions

  1. Grate ginger and garlic, slice white part of the green onion
  2. Place cut vegetables in bowl with soy sauce and sesame oil
  3. Brown pork
  4. Mix soy sauce mixture in with pork, cook for 2 minutes
  5. Mix in cabbage/coleslaw mix, sauté for 2 minutes
  6. Garnish with slied tops of green onions

Step by Step Directions

Grate or finely dice your garlic and your ginger. I’ve found that the garlic can be from a jar but the fresh ginger is hard to replicate. If you’re feeling lazy you don’t need to peel your ginger, some people say they can taste the difference but I’m not one of them.

Chop your green onions, the tops we’ll use as a garnish and the bottoms (the white part) is used in our sauce mixture.

Pour your sesame oil and soy sauce into a bowl. To be honest I only use sesame oil for this recipe and I’ve already gone through half a bottle. You can use it in other Asian dishes but this is my go to.

Before you give me a hard time for using a “fancy” bowl, this is an old Indian takeout container. I like the lid because it makes mixing easier (throw it on and shake it up).

Brown your pork. Some recipes may call for you to drain your fat, if you want to feel free, but I didn’t have that much fat, and I like the flavor it adds.

Dump in your soy sauce mixture, and cook until the meat starts to take on the darker color of soy sauce. It should smell really good in your kitchen at this point.

Tip: The other reason I like the takeout container is that after I dump it in the pot I can add a splash of water, throw the lid back on, shake it up and then dump it back out into the pot to get all that extra soy sauce goodness.

Throw in your cabbage/coleslaw mix. I personally like the coleslaw mix for the carrot, but the cabbage is the real star. Next “sautĂ©” which is just a fancy way of cook in fat (which is one of the reasons I like pork for this dish, more fat).

If need be you can also add a splash more soy sauce at this point, really it’s personal preference.

Throw some of your chopped green onion on top and you are good to go.

Variations

  • Use chicken/beef/turkey
  • Add egg (like ramen)
  • Use other sauces than soy sauce
  • Add some crunch (chow mein noodles)
  • Cook one cup of rice per pound of meat, add in before cabbage/coleslaw mix (<- personal favorite)
  • Not a variation, but this recipe is really easy to double for leftovers

Unsolicited Feedback

  • UG: This is healthy right. [on their way to get fourths]
  • CN: You used low sodium soy sauce right?
  • MR: Is this really what egg rolls taste like?