Pork Egg Roll In A Bowl Recipe
Pork Egg Roll In A Bowl - a delicious medley of various flavors and textures, vegetables, browned pork and a drizzle of tangy hot sauce. Its a burst of flavors in one dish that will leave you wanting to reach for another bowl. Perfect for quick meal prep, lunchboxes and is a satisfying dinner, that's sure to become your family’s favorite.
Ingredients
- 1 pound ground pork
- 2 tablespoons sesame oil toasted
- 1 brown onion finely diced, about ¾ cup
- 1 teaspoon fresh ginger grated
- ¾ cup carrot grated or matchsticks or julienne
- 6 garlic cloves about 1 tablespoon minced
- ¼ cup low sodium soy sauce
- 2 tablespoons sweet and sour sauce or garlic chili sauce
- 2 tablespoon rice vinegar
- 3 cup green cabbage shredded
- 1 ½ cup purple cabbage red cabbage, shredded
- 6-8 green onion stalks sliced
- 1 cup mung beans rinsed and dried
- Salt to taste
- Black pepper to taste
Instructions
- In a large skillet over medium-high heat, saute onion until softened (5 minutes). Add in garlic, and ginger and saute further for 30 seconds, stirring constantly. You can use scallions here instead of regular onion.
- Add meat and cook until no longer pink. Stir in sweet and sour sauce, soy sauce, sesame oil and rice wine vinegar.
- Carefully top with shredded cabbage, and carrot and stir to combine. Let simmer for 3-4 minutes and add mung beans last.
- Stir in 2-3 tablespoons sliced green onions (optional or you can just leave them for garnish) and remove from heat.
- Serve with more green onions, sesame seeds, cilantro, sweet and sour or hot sauce, and a side portion of rice noodles, regular or brown rice.
Notes
- Although I recommend eating this egg roll in a bowl right away it will still be delicious on the next day.
- Store leftovers in an airtight container in the fridge for 3-4 days tops. Reheat the skillet over medium-low heat for a couple of minutes. If it's too dry, more soy sauce or broth.
- Freezing leftovers. Place leftovers in an airtight freezer-safe storage container and freeze for up to 3 months.
- I prefer to simmer the fresh cabbage for only a few minutes so that it’s soft but still has some crunch. The same applies to the mung beans, which I only add in at the last minute.
- Toasted sesame oil is intended for finishing a dish with flavor instead of being used as a cooking oil. You could saute the veggies using olive oil instead and add some sesame oil towards the end of the cooking time if you like. Many just use it from the start of the cooking process.
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