Egg Roll in a Bowl (Printer-friendly)

Quick one-pan Asian-inspired skillet with ground pork and crunchy cabbage slaw in savory sesame-soy sauce.

# What You'll Need:

→ Protein

01 - 1 pound ground pork, chicken, or turkey

→ Vegetables

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

→ Sauce

07 - 3 tablespoons soy sauce or tamari or coconut aminos for gluten-free option
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 to taste

# Steps:

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, approximately 5 to 6 minutes. Drain excess fat if necessary.
02 - Add onion, garlic, and ginger to the pan. Sauté for 2 to 3 minutes until fragrant and onion softens completely.
03 - Stir in the cabbage slaw mix. Cook for 4 to 5 minutes, stirring frequently, until cabbage is wilted but retains slight crunchiness.
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 additional minutes.
05 - Remove from heat. Garnish with green onions, sesame seeds, and additional toppings as desired. Serve immediately or divide into meal prep containers for storage.

# Expert Advice:

01 -
  • It tastes like you spent way more effort than the fifteen minutes you actually invested in making it.
  • One pan means one thing to wash, which honestly might be the best part of a busy Tuesday night.
  • The cabbage absorbs all the ginger and garlic flavor while keeping just enough texture that each bite stays interesting.
02 -
  • If you let the cabbage go too long in the pan, it becomes soggy and loses the textural contrast that makes this dish feel special instead of like reheated leftovers.
  • Draining the excess fat from the meat after browning sounds boring but changes everything—nobody wants grease pooling at the bottom of their bowl, even if it tastes rich.
03 -
  • Don't crowd the pan when the meat first hits—if everything is stacked on top of each other, it steams instead of browns, and you lose that flavor development that makes people ask what you did differently.
  • Keep your mise en place organized before you start cooking, because once the pan is hot, everything happens quickly and there's no graceful way to pause and chop garlic mid-flow.
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