Ginger Sesame Egg Roll Bowl
All the cozy crunch of an egg roll, in a fast skillet bowl you can make on a weeknight.
Prep: 8 · Cook: 12 · Total: 20 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (412 reviews)
INSPIRED BY
A takeout-style egg roll filling, simplified into a one-pan dinner.
Story
This is my kind of Monday dinner, fast, cozy, and made from stuff I can keep on hand. I love that it tastes like the inside of an egg roll without any wrapping or frying. The trick is letting the pork brown first, then cooking the cabbage just until it softens but still has a little crunch. If your kitchen smells like ginger and garlic, you are doing it right.
By Casey
Ingredients
- 1 lb ground pork
- 1 tbsp neutral oil
- 3 cloves garlic, minced
- 1 tbsp fresh grated ginger
- 1 bag (14 to 16 oz) coleslaw mix
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 2 green onions, sliced
- 1 tbsp toasted sesame seeds
Instructions
- Heat a large skillet over medium-high. Add the oil and the ground pork, then cook until browned, breaking it up as it cooks.
- Add the garlic and ginger, stir for 30 seconds until fragrant.
- Add the coleslaw mix and toss until it starts to wilt, about 3 to 4 minutes.
- Stir in soy sauce and cook 2 minutes more so the flavors soak in.
- Turn off heat. Stir in rice vinegar and sesame oil.
- Top with green onions and sesame seeds. Serve as-is or over rice.
Chef Tips
- Bagged coleslaw mix is the weeknight shortcut, it cooks fast and keeps a little crunch.
- If you like heat, add a spoonful of chili crisp at the table.
- Leftovers reheat well, add a splash of water in the pan so it does not dry out.
Cook's Notes
- **Shortcut:** Use bagged coleslaw mix to cut prep to almost nothing.
- **Sauce balance:** Add vinegar off-heat for a brighter finish.
- **Serving:** Great over rice, cauliflower rice, or in lettuce cups.