Ginger Sesame Egg Roll Bowl
Ground pork, coleslaw mix, garlic, and ginger cooked in one skillet and finished with soy sauce and sesame oil.
Equipment
- Large skillet
- Wooden spoon
- Cutting board
- Instant read thermometer
Ingredients
Main Ingredients
- 1 lb ground pork or ground turkey, chicken, or beef
- 14 oz coleslaw mix one bag
- 2 cloves garlic minced
- 1 tbsp minced fresh ginger about one inch of root
- 3 tbsp soy sauce or coconut aminos
- 1 tbsp toasted sesame oil added at the end
- 1 tbsp vegetable oil for the pan
- 2 green onions sliced
- 1 tbsp sriracha optional
- ¼ cup crispy wonton strips optional garnish
Instructions
Cooking
- Heat. Warm the vegetable oil in a large skillet over medium high heat.
- Brown. Cook the pork about seven minutes until browned and 160 F.
- Aromatics. Add the garlic and ginger for one minute.
- Cabbage. Add the coleslaw mix and cook three to five minutes until tender but crisp.
- Finish. Stir in the soy sauce, then top with green onions and sesame oil.
Notes
Substitutions: Coconut aminos replace soy sauce, and any ground meat works.
Tips: Brown the meat well and add the sesame oil off the heat.
Storage: Refrigerate for three to four days. Freezing is not recommended.
Nutrition does not include the optional sriracha and wonton strips.