Egg Roll in a Bowl
The classic egg roll stuffing, without the deep-frying
Equipment
- High-sided skillet
Ingredients
- 1 tbsp Sesame oil
- 1 pound Ground pork Ground chicken or turkey work well, too
- 1 Onion, white, small Chopped or diced
- 3 cloves Minced garlic
- 1 tbsp Ginger Fresh minced or mashed
- 14 oz Coleslaw mix, dry that's one bag of pre-made coleslaw cabbage
- 3 tbsp Soy sauce Reduced sodium is fine
- 1 tbsp Rice wine vinegar
- 1 tsp Sesame seeds optional
Instructions
- Heat a tablespoon of sesame oil in a large skillet over medium-high heat. Add in the meat and onions.
- When the meat is nearly done and onion is soft and translucent, stir in garlic and ginger. Cook for a few more minutes, stirring on occasion.
- Dump in soy sauce, rice wine vinegar, and slaw. Stir frequently until everything is well-mixed, the soy sauce and rice wine vinegar reduce,and the slaw softens up.
- Season with salt and pepper to taste, and sprinkle with sesame seeds.
Notes
Egg roll in a bowl is a family favorite. It tastes great while being reasonably healthy.
It’s a pretty low maintenance dish, so you can easily cook it alongside other things. Bagged slaw saves a ton of time.
This makes a pretty good meal by itself, or goes great as a side dish.
This recipe is adapted from http://theskinnyfork.com/blog/chicken-egg-roll-bowl
