Pork Egg Roll in a Bowl

• 1 lb ground pork
• 1 cup shredded cabbage
• 1/2 cup matchstick-cut carrots
• 1/2 cup diced celery
• 1/4 cup diced onion
• 3 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon toasted sesame seeds
• 1 teaspoon cornstarch mixed with 2 tablespoons water (optional)

Steps

1. 1 Heat sesame oil in a large skillet over medium heat.
2. 2 Add onion and garlic, sauté until fragrant, about 1 minute.
3. 3 Add ground pork and cook until browned.
4. 4 Stir in cabbage, carrots, and celery. Cook until vegetables are tender but still crisp.
5. 5 In a small bowl, whisk together soy sauce and rice vinegar. Pour over the pork and veggie mixture.
6. 6 Simmer for 2-3 minutes. If desired, add cornstarch slurry to thicken the sauce.
7. 7 Remove from heat and sprinkle with sesame seeds.

Equipment

• Large skillet

Variations

• Add diced water chestnuts for extra crunch.
• Include a beaten egg for a heartier version.

Substitutions

• Ground chicken can replace pork for a lighter option.
• Coconut aminos can sub for soy sauce to make it gluten-free.

Pairings

• Serve with your favorite Asian dipping sauce.
• A cold glass of jasmine green tea complements the flavors beautifully.

Nutrition

Tips

• For a vegetarian option, substitute the pork with extra shredded vegetables or tofu.
• Customize your veggies based on what's in your fridge for a fresh twist.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water in the microwave.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Serve with steamed rice or a side of kimchi for an authentic touch.
• Pair with a simple cucumber salad for a refreshing contrast.

FAQ