Ingredients
- Ground pork or chicken, 1 pound
- Shredded cabbage mix (coleslaw mix), 1 (16 ounce) bag
- Carrots, shredded, 1 cup
- Soy sauce, 1/4 cup
- Rice vinegar, 2 tablespoons
- Sesame oil, 1 tablespoon
- Ginger, minced, 1 tablespoon
- Garlic, minced, 2 cloves
Instructions
- Step 1: In a large skillet or wok, brown the ground pork or chicken over medium-high heat. Drain off any excess grease.
- Step 2: Add the minced garlic and ginger to the skillet and cook for 1 minute until fragrant.
- Step 3: Add the shredded cabbage mix and shredded carrots to the skillet. Cook, stirring occasionally, until the cabbage is slightly softened, about 5-7 minutes.
- Step 4: In a small bowl, whisk together the soy sauce, rice vinegar, and sesame oil.
- Step 5: Pour the sauce over the cabbage and meat mixture. Stir well to combine and cook for another 2-3 minutes, until the sauce has thickened slightly.
- Step 6: Serve immediately. Optional toppings include sesame seeds, green onions, or a drizzle of sriracha.
Notes
- For optimal flavor, store any leftover Egg Roll Bowl in an airtight container in the refrigerator for up to 3 days.
- To reheat, microwave in 30-second intervals, stirring in between, or warm in a skillet over medium heat until heated through.
- Garnish your bowl with a sprinkle of toasted sesame seeds and a dollop of your favorite Asian chili sauce for a flavor explosion.
- Don't overcrowd the skillet; cook the ground meat in batches if needed to ensure proper browning and prevent steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American