Description
Skip the takeout and the deep fryer! This deceptively simple bowl packs all the flavor of traditional egg rolls in a quick, healthy dinner that’s ready in just 20 minutes.
Ingredients
Scale
- 1 lb (453g) ground pork (can substitute ground turkey or chicken)
- 1 medium onion, finely diced (about 1 cup)
- 3 cloves garlic, minced
- 1 tablespoon ginger, freshly grated
- 1 bag (14 oz/396g) coleslaw mix (or 5 cups shredded cabbage and 1 cup shredded carrots)
- 3 tablespoons soy sauce (or coconut aminos for gluten-free option)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha (optional, for heat)
- 4 green onions, sliced (white and green parts separated)
- ½ teaspoon white pepper
- Salt to taste
- 2 tablespoons avocado or olive oil for cooking
Instructions
- Prepare all ingredients before cooking: chop onions, mince garlic, grate ginger, and separate white and green parts of green onions.
- Heat a large skillet over medium-high heat. Add oil and brown the ground pork, breaking it into small pieces, about 5-6 minutes.
- Reduce heat to medium and add diced onions. Cook for 2-3 minutes until translucent.
- Add garlic, ginger, and white parts of green onions. Stir continuously for 30 seconds until fragrant.
- Add coleslaw mix to the skillet and toss with meat mixture. Cook for 3-4 minutes, stirring occasionally until cabbage is tender-crisp.
- Pour in soy sauce, sesame oil, rice vinegar, white pepper, and sriracha if using. Stir to coat everything evenly and cook for 1-2 more minutes.
- Remove from heat, taste and adjust seasonings if needed.
- Garnish with green parts of the onions and serve immediately.