Description
A quick and flavorful egg roll bowl featuring crunchy cabbage, savory pork, and a bright ginger-sesame sauce, perfect for weeknights or meal prep.
Ingredients
Scale
- 450 g (1 lb) ground pork
- 600 g (about 10 cups) shredded green cabbage
- 120 g (1 cup) shredded carrots
- 1 medium yellow onion, thinly sliced (about 150 g / 1 cup)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp fresh ginger, minced (6 g)
- 45 ml (3 tbsp) low-sodium soy sauce
- 15 ml (1 tbsp) rice vinegar
- 15 ml (1 tbsp) oyster sauce
- 5 ml (1 tsp) toasted sesame oil
- 15 ml (1 tbsp) neutral oil (vegetable, canola)
- 1 tsp sugar (4 g)
- 2 green onions, thinly sliced for garnish
- 1 tbsp sesame seeds, toasted (optional)
Instructions
- Prep the vegetables and aromatics: Shred cabbage and carrots, slice the onion, and mince garlic and ginger.
- Heat oil in a skillet over medium-high heat until shimmering, about 60 seconds.
- Add ground pork and cook until browned, breaking it up, about 4–5 minutes.
- Push pork aside, add onions, garlic, and ginger; sauté until fragrant, about 1–2 minutes.
- Pour in rice vinegar and oyster sauce, deglazing the pan.
- Add shredded cabbage and carrots, stir, cover, and cook for 2 minutes.
- Uncover and stir every 30 seconds until cabbage is crisp-tender, about 2–3 minutes more.
- Stir in soy sauce, sugar, and toasted sesame oil; adjust seasoning as needed.
- Garnish with green onions and sesame seeds before serving.
Notes
For a low-carb version, reduce carrots or substitute with napa cabbage.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 65mg