Egg Roll Bowls Quick Lunch (Printer-Friendly Version)
Savory pork and veggies tossed with aromatic spices for a fast, flavorful lunch bowl.
# Required Ingredients:
→ Aromatics
01 -
1 garlic clove, finely chopped
02 -
1 tablespoon finely chopped peeled ginger
→ Meat
03 -
450 grams ground pork
→ Vegetables
04 -
1/4 head green cabbage, thinly sliced
05 -
1/2 yellow onion, thinly sliced
06 -
100 grams shredded carrot
07 -
1 scallion, thinly sliced
→ Sauce & Oils
08 -
1 tablespoon vegetable oil
09 -
1 tablespoon toasted sesame oil
10 -
60 millilitres reduced-sodium soy sauce
11 -
1 tablespoon sriracha
12 -
Kosher salt, to taste
→ Garnishes
13 -
1 tablespoon toasted sesame seeds
# Step-by-Step Instructions:
01 -
Heat vegetable oil in a large skillet over medium heat. Add the finely chopped garlic and ginger, stirring for about 1 minute until fragrant.
02 -
Add ground pork to the skillet. Break up the meat into small pieces with a wooden spoon and cook, stirring occasionally, until pork is cooked through and lightly browned, about 8–10 minutes.
03 -
Push the pork to the side of the pan and pour in the toasted sesame oil. Add the thinly sliced cabbage, onion, and shredded carrot. Stir to combine with the pork. Pour in soy sauce and sriracha, then continue to cook, stirring frequently, until cabbage is tender, 5–8 minutes. Adjust seasoning with salt as needed.
04 -
Divide the mixture among serving bowls and top each portion with thinly sliced scallion and toasted sesame seeds. Serve with extra sesame oil, soy sauce, and sriracha alongside for individual seasoning.
# Handy Cooking Tips:
01 -
Store leftovers in an airtight container in the refrigerator for up to 3 days.
02 -
Using a pre-shredded coleslaw mix can expedite preparation by eliminating the need to slice cabbage and carrot.