Pork Egg Roll in a Bowl
This pork egg roll in a bowl takes all the flavors of your favorite takeout appetizer and turns them into a quick, hearty meal. With ground pork, fresh veggies and bold seasoning, it’s a one-pan dish that satisfies every time.
Servings: 4
Ingredients
- 1 Pound ground pork
- 1 Cup napa cabbage thinly sliced
- 1/2 Cup red cabbage thinly sliced
- 1 Cup carrots matchstick-cut
- 1/4 Cup bean sprouts
- 1/4 Cup tamari soy sauce
- 3 Cloves garlic minced
- 1 shallot minced
- 1 Tablespoon ginger root peeled and minced
- 1 Tablespoon sesame oil
- 1 Teaspoon red pepper flakes
- 1 egg
- 4 Stalks green onion diced, for garnish
- oil for stir frying
Instructions
- Wash and prepare vegetables. Thinly slice napa and red cabbage, mince garlic, shallot, and ginger.
- Heat a wok over medium high heat. Add a tablespoon of oil. Add the ground pork. Break it up and cook for 5 minutes. Next, add garlic, shallot and ginger. Sauté for 30 seconds.
- Add carrots, bean sprouts, napa cabbage, red cabbage, soy sauce, and sesame oil to the wok and sauté for 2 minutes.
- Clear a spot in the center and add the egg. Scramble for 1 minute and stir to combine. Top with red pepper flakes.
- Serve warm in a bowl and garnish with diced green onions.
Notes
Cook veggies quickly: Keep them slightly crisp for the best texture.
Use fresh aromatics: Ginger, garlic and shallot make the flavor pop.
Don’t over-scramble the egg: Cook just until set, then mix gently.
Use fresh aromatics: Ginger, garlic and shallot make the flavor pop.
Don’t over-scramble the egg: Cook just until set, then mix gently.
Nutrition
Calories: 584kcal | Carbohydrates: 52g | Protein: 28g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 961mg | Potassium: 1622mg | Fiber: 7g | Sugar: 8g | Vitamin A: 5824IU | Vitamin C: 32mg | Calcium: 104mg | Iron: 4mg
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