Egg Roll in a Bowl

A quick pork and cabbage stir-fry with crisp carrots, ginger, garlic, soy sauce, and sesame oil—everything you love about an egg roll without the wrappers.

Prep: 15 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 tablespoon neutral cooking oil
• 1 pound ground pork
• 1 small yellow onion
• 3 cloves garlic
• 1 tablespoon fresh ginger
• 6 cups green cabbage
• 2 medium carrots
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 0.25 teaspoon red pepper flakes
• 2 stalks green onions

Cooking instructions

1. Heat the cooking oil in a large skillet or wok over medium-high heat. Add the ground pork and cook for 5 to 7 minutes, breaking it into small crumbles, until no pink remains and it reaches 160°F in the center. (about 7 min) — Medium-high
2. Add the diced onion and cook for 2 minutes. Stir in the minced garlic and grated ginger and cook for 30 seconds, until fragrant. (about 3 min) — Medium-high
3. Add the shredded cabbage and julienned carrots. Stir-fry for 5 to 7 minutes, tossing often, until the cabbage is tender-crisp and the carrots are slightly softened. (about 7 min) — Medium-high
4. Stir in the soy sauce, rice vinegar, sesame oil, and red pepper flakes. Cook for 1 to 2 minutes, stirring until the pork and vegetables are evenly coated and the sauce is hot. (about 2 min) — Medium
5. Remove from the heat, taste, and adjust with a little more soy sauce or rice vinegar if needed. Garnish with sliced green onions and serve hot. (about 1 min) — Off heat