Egg Roll in a Bowl
1 lb ground pork
I med onion, diced
2 cloves garlic, minced (a generous teaspoon if you’re using jarred garlic)
1 bag shredded cabbage/cole slaw
1 small carrot, grated
1 small can water chestnuts, drained
1 small can bamboo shoots, drained
½ cup low sodium soy sauce
4 tbsp fresh minced ginger* OR 1 tsp ground ginger
2 tsp mirin
2 tsp rice wine vinegar
2 eggs, lightly beaten
2 tsp siracha***
1 tbsp sesame oil
2 green onions, thinly sliced
OPTIONAL: 1 tbsp lemongrass paste**
Heat a large non-stick skillet or dutch oven (my fave because it keeps the ingredients corralled) over medium-high heat. Add the ground pork and diced onion and sauté until pork is no longer pink. Use a wooden spoon to break the meat down – no chunks!
Add minced garlic and stir for :30 seconds. Add cabbage, ginger, water chestnuts, bamboo shoots, mirin, and soy sauce. Sauté until cabbage is softened – maybe 3-5 minutes. Make a little well in the center of the pan and pour in the beaten egg and gently stir. When the egg is nearly cooked/scrambled, stir to combine all ingredients. Add rice wine vinegar and siracha (and lemongrass paste if using) stirring well. Stir in sesame oil. Sprinkle sliced green onion on top. Serve alone, or on a bed of rice or rice noodles.
Notes:
*If you have an Asian grocery store nearby, you can buy fresh minced ginger by the jar. It’s awesome and not expensive. Look for it in the refrigerated section.
**Lemongrass paste is sold in tubes, usually in the produce section. It’s optional, but it adds a nice hit of brightness, without being too tart or citrus-y.
***If you don’t like spicy foods, you can reduce or omit the siracha.
I sometimes also add a head or 2 of finely chopped bok choy if we have it in the fridge. This is one of those recipes that you can totally improvise. The one thing to keep in mind is this comes together pretty fast. Which makes it great for a busy weeknight – but you’ll want to have every ingredient out, prepped, and ready to go.