Easy Egg Roll in a Bowl
A quick one-pan stir-fry of ground pork, cabbage, and carrots tossed in a savory soy-ginger sauce for a low-carb twist on the classic egg roll.
Ingredients
Main
- 2 Tbsp avocado oil
- 1 Tbsp sesame oil
- 1 lb ground pork
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 2 tsp fresh ginger minced
- 12 oz coleslaw mix
- 3 Tbsp low-sodium soy sauce
- 3 Tbsp rice vinegar
- 2 tsp sriracha optional
Instructions
Main
- Heat oils in a large skillet over medium heat until shimmering, about 1 minute. Add pork, salt, and pepper and cook, breaking up meat, until browned and crackling, about 6–8 minutes.
- Stir in onion, garlic, and ginger; sauté until onion is translucent and fragrant, 2–3 minutes.
- Add coleslaw mix, soy sauce, rice vinegar, and sriracha; toss until cabbage softens but retains bite, 4–5 minutes.
- Taste and adjust seasoning. Remove from heat and let rest 2 minutes before serving.
Notes
Allow the skillet to rest off heat for two minutes to deepen flavors.
Store leftovers in airtight containers in the fridge for up to 4 days or freeze for up to 3 months. Reheat in a skillet over medium heat until steaming hot; avoid the microwave to keep cabbage crisp.
Nutrition
Serving: 1bowlCalories: 310kcalCarbohydrates: 8gProtein: 22gFat: 24gSodium: 690mg
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