15-Minute Skillet Egg Roll in a Bowl
Savory ground pork, shredded crunchy cabbage, and toasted sesame ginger sauce in 12 minutes.
skillet Timer
Set for 9 mins @ Medium-High (375°F / 190°C)
Ingredients
Base recipe calibrated for 4 adults.
Get to the Point Execution
Brown 1 lb ground pork in skillet over medium-high heat with minced garlic and ginger.
Dump in 1 bag (14 oz) coleslaw cabbage mix directly over pork.
Drizzle with 3 tbsp soy sauce, 1 tbsp sesame oil, and 1 tsp sriracha.
Stir-fry 4 minutes until cabbage is tender-crisp. Garnish with green onions and sesame seeds.
Step-by-Step Guided Instructions
Heat a 12-inch skillet over medium-high heat. Add 1 lb ground pork, 3 minced garlic cloves, and 1 tsp minced fresh ginger. Cook for 4 minutes, breaking pork into crumbles.
Cooking ginger and garlic directly in the rendered pork fat releases deep umami aromas.
Add one 14-oz bag of pre-shredded coleslaw mix directly into the skillet with the browned pork.
Using pre-shredded coleslaw mix saves 10 minutes of knife prep with zero cleanup.
Pour 3 tbsp soy sauce, 1 tbsp toasted sesame oil, 1 tsp rice vinegar, and 1 tsp sriracha over the cabbage. Toss vigorously for 3 to 4 minutes.
Cook until cabbage wilts slightly but maintains an audible crisp bite.
Remove from heat. Top with 3 sliced green onions, 1 tsp toasted sesame seeds, and an optional drizzle of spicy sriracha mayo.
Serve over white rice or eat straight from the bowl for a low-carb powerhouse meal.
Buy the bag of tri-color coleslaw mix in the produce aisle. It gives you cabbage and carrots already shredded for under $2.
Serve over steamed white rice with sweet teriyaki sauce instead of sriracha.
- Steamed jasmine rice
- Crispy air fryer egg rolls
- Edamame with sea salt
Reheat in skillet over medium heat for 2 minutes to keep cabbage crisp.