Description
A deconstructed egg roll made in a skillet with ground pork, cabbage, and a flavorful sauce for a quick and easy meal.
Ingredients
- 1 lb (450g) ground pork (or chicken/turkey)
- 1 tablespoon sesame oil
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 14-oz (400g) bag coleslaw mix (shredded cabbage + carrots)
- 3 tablespoons soy sauce (or tamari)
- 1 tablespoon rice vinegar
- 1 tablespoon chili garlic sauce (optional, for heat)
- 1 teaspoon toasted sesame seeds
- 3 green onions, sliced
- Salt & black pepper (to taste)
Instructions
- Heat a large skillet over medium-high heat. Add the ground pork.
- Cook for 6–7 minutes, breaking it apart with a wooden spoon until browned and no longer pink.
- Stir in the diced onion, minced garlic, and grated ginger.
- Cook for 2–3 minutes until the onion softens.
- Add the coleslaw mix to the skillet and toss well.
- Cook for 5–7 minutes, stirring occasionally, until the cabbage softens but still has bite.
- Pour in the soy sauce, rice vinegar, and chili garlic sauce (if using).
- Let cook for another 2–3 minutes.
- Remove from heat and stir in sliced green onions and sprinkle with toasted sesame seeds.
- Serve immediately in bowls.
Notes
Adjust seasoning gradually, especially with soy sauce to prevent saltiness. Great for meal prep and reheats well.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian