Vegetarian Easy Egg Roll in a Bowl
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Learn more āIngredients
4 servings
- 1 lb ground pork
Chef's tipUse a plant-based ground product and cook according to package directions; add oil only if needed. - 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- Ā½ medium yellow onion, thinly sliced
- 1 bag (14 oz) coleslaw mix (shredded green cabbage and carrots)
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sriracha (optional)
- salt and pepper, to taste
For serving
- 3 green onions, thinly sliced (optional)
- 1 tsp sesame seeds (optional)
Instructions
- 1
Heat the sesame oil in a large (12-inch) skillet or wok over medium-high heat until shimmering. Add the ground pork and cook, breaking it up with a wooden spoon, until browned and cooked through with no pink remaining, about 6ā8 minutes. Drain any excess fat if needed, leaving about 1 tablespoon in the pan.
- 2
Push the pork to one side of the pan. Add the onion to the cleared space and cook, stirring occasionally, until softened and translucent, about 3ā4 minutes. Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute, watching closely so the garlic doesn't burn.
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