Ingredients
Protein
- 1 pound ground pork (or chicken or beef)
Vegetables
- 1/2 small onion (thinly sliced)
- 3 cloves garlic (minced)
- 1 (14-ounce) bag coleslaw mix (or shredded cabbage)
- 1 tablespoon green onions (optional for garnish)
Oils and Sauces
- 1 tablespoon vegetable oil
- 3-4 tablespoons soy sauce
- 2 teaspoons toasted sesame oil
Others
- 1/2 teaspoon sugar
Instructions
- Heat the Pan: Heat a large pan over medium-high heat. When the pan is hot, add 1 tablespoon of vegetable oil to coat the surface.
- Cook the Pork: Add the ground pork to the pan and cook, stirring and breaking into small pieces with a spatula, until no longer pink, about 6-7 minutes.
- Sauté Onions and Garlic: Add the thinly sliced onions and minced garlic to the pork and cook for an additional 2-3 minutes until the onions soften and become translucent.
- Cook the Cabbage: Mix in the coleslaw mix or shredded cabbage, stirring frequently and cooking for 5-7 minutes until the cabbage softens. If there is excess moisture, increase the heat to high to evaporate it faster.
- Add Seasonings: Stir in the soy sauce, toasted sesame oil, and sugar. Combine thoroughly and cook for another 1-2 minutes to allow the flavors to meld.
- Garnish and Serve: Remove the pan from heat and garnish with green onions if desired. Serve hot and enjoy your easy egg roll in a bowl!
Notes
- Ground chicken or beef can be used instead of pork if preferred.
- Adjust soy sauce quantity to taste, especially if you want a lower sodium option.
- If you prefer a spicier dish, add red pepper flakes or sriracha during the seasoning step.
- Using a bagged coleslaw mix saves prep time but shredded cabbage works just as well.
- For a gluten-free option, ensure the soy sauce used is gluten-free.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-American
- Diet: Gluten Free
