Egg Roll in a Bowl
All the flavor of an egg roll filling without the wrapper: browned pork, cabbage, garlic and ginger in one pan. 20 minutes.
- Prep8 min
- Cook12 min
- Serves4
Browned pork, tender-crisp cabbage and a savory soy-garlic sauce. It reheats beautifully, which makes it a meal-prep hero.
Nutrition per serving (estimated)
Method
- Brown the pork in the oil in a large skillet over medium-high heat, breaking it up, until no pink remains and it reaches 160°F (71°C), or 165°F (74°C) if you use ground chicken or turkey, about 7 minutes.
- Add the garlic and ginger and cook 1 minute.
- Add the cabbage and soy sauce and stir-fry 4 to 5 minutes until wilted but still a little crisp.
- Finish with sesame oil and scallions.
Chef’s notes
- Use ground chicken or turkey for a lighter version, and add an extra tablespoon of oil.
- A drizzle of sriracha mayo is very good here.
Food safety: the USDA’s minimum internal temperatures are 165°F (74°C) for poultry, 160°F (71°C) for ground meat, and 145°F (63°C) for whole cuts of beef, pork, lamb and fish, with a 3-minute rest for the meat. Use an instant-read thermometer. More on food safety.
Nutrition is a calculated estimate per serving using standard ingredient data; brands and portions vary. Net carbs = total carbohydrates − fiber. Not medical advice. See our health disclaimer.
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