Egg Roll in a Bowl

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This one-skillet meal combines crispy browned pork, wilted cabbage, and a gingery soy glaze. Serve over rice for a fast, family-approved dinner.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Asian-Inspired

Difficulty: Easy

Servings: servings

Calories: 420kcal

Author: Nora from Savory Nothings

Ingredients

Sauce

3 tablespoons soy sauce
2 tablespoons water
1 tablespoon toasted sesame oil Note 1
2 teaspoons light brown sugar
1 teaspoon rice wine vinegar or apple cider vinegar
1 teaspoon sriracha or more to taste

Pork

1 yellow onion cut into thin wedges
1 pound ground pork or ground turkey
salt & pepper to taste
½ tablespoon oil

Vegetables

½ tablespoon oil
16 oz tri-color coleslaw Note 2
3 cloves garlic
1 inch piece fresh ginger optional

Instructions

Make the sauce: 
Whisk together all ingredients for the sauce in a small measuring cup and set aside.
3 tablespoons soy sauce, 2 tablespoons water, 1 tablespoon toasted sesame oil, 2 teaspoons light brown sugar, 1 teaspoon rice wine vinegar, 1 teaspoon sriracha
Start cooking pork: 
Heat a large skillet over medium-high heat. Once hot, add the onion and pork. Lightly season with salt & pepper, and stir-fry to break up the meat JUST until no longer pink. Use paper towels to drain.
1 yellow onion, 1 pound ground pork, salt & pepper
Brown pork: 
Place the skillet back over medium-high heat. Add ½ tablespoon oil and continue stir-frying until the pork is cooked through and browning (Note 3).
½ tablespoon oil
Deglaze: 
Once the pork is browned, add 2-3 tablespoons of water to the skillet to deglaze. Scrape all the browned bits off the bottom of the pan and stir them into the pork mixture (Note 4). Remove the pork to a bowl and set aside.
Cook cabbage: 
Place the same skillet back over medium-high heat. Add the remaining oil, then add the vegetables and stir fry until wilting. This can take up to 10 minutes, depending on your desired doneness (Note 5).
½ tablespoon oil, 16 oz tri-color coleslaw
Add aromatics: 
Reduce the heat to medium. Stir the garlic and ginger into the cabbage and stir fry until fragrant, about 2-3 minutes.
3 cloves garlic, 1 inch piece fresh ginger
Finish stir-frying:
 Add the pork mixture to the cabbage, along with the sauce (whisk through the sauce one more time before pouring it into the skillet.) Increase the heat to medium-high and stir fry for a few minutes, until the sauce is coating the food evenly and the cabbage is done to your liking.
Serve immediately (Note 6).

Notes

Note 1: If you don't want to bother with getting a bottle of toasted sesame oil, just use a neutral cooking oil. The flavor will be a little different, but still delicious.
Note 2: Either use a 16-oz bag of tri-color coleslaw, or shed your own. If you shred your own, you'll need ~5 cups shredded white cabbage, 3 cups shredded red cabbage (both not packed), 1 medium grated carrot.
- Note: If you choose to shred your own cabbage and grate your own carrots, add at least 15 extra minutes to that prep time.
Note 3: Don’t be afraid to let the food and the skillet gain some color here, it adds a lot of flavor.
Note 4: Don't skip deglazing, all the flavor is concentrated there, plus deglazing at this step prevents your skillet from scorching later.
Note 5: Choose how crunchy you want to leave your cabbage here - either leave it very crisp, or cook it all the way down.
Note 6: Great sides are cooked rice with green onion, sesame seeds, cilantro and sriracha, if you like. You can add sriracha mayo, or stir a little sriracha into sour cream.

Nutrition