Egg roll-in-a-bowl
Author: Erin Berdan
Recipe type: Main
Cuisine: Asian
Serves: 4 servings
- 2 Tbsp. toasted sesame oil
- 4 cloves garlic, minced
- 1 yellow onion, diced
- 2 tsp. fresh ginger, minced
- 1 lb. ground pork (or chicken or turkey)
- 1 Tbsp. sriracha, or more to taste
- 1 large carrot, julienned
- ½ head of cabbage, thinly sliced
- ¼ cup reduced sodium soy sauce
- 1 Tbsp. rice wine vinegar
- 3 while scallions, thinly sliced, whites and greens separated
- Toasted sesame seeds, to serve
- Heat the oil in a wok or large frying pan over medium high heat. Add the onion and garlic and saute until softened, stirring so it doesn't brown.
- Add the ginger and cook for 30 seconds.
- Add the pork and cook until meat is cooked through, breaking the pork up with a spoon.
- Stir in the sriracha, then add the carrot, cabbage,white part of scallions, soy sauce and vinegar and stir to combine.
- Reduce heat to medium low and cook until cabbage is tender, about 10 minutes.
- Check seasoning and add more soy sauce if needed.
- To serve, divide the cabbage mixture among 4 bowls and sprinkle with reserve scallion greens and sesame seeds.
Recipe by white plate blank slate at https://whiteplateblankslate.com/egg-roll/
3.5.3229