Egg Roll in a Bowl (Print Version)

Quick one-pan skillet meal featuring seasoned ground pork, fresh vegetables, and savory Asian-inspired sauce. Ready in 25 minutes.

# What You Need:

→ Protein

01 - 1 pound ground pork, chicken, or turkey

→ Vegetables

02 - 4 cups cabbage slaw mix with shredded cabbage and carrots
03 - 1 small onion, thinly sliced
04 - 3 cloves garlic, minced
05 - 1 inch piece fresh ginger, grated
06 - 2 green onions, sliced for garnish

→ Sauce

07 - 3 tablespoons soy sauce or tamari or coconut aminos for gluten-free
08 - 1 tablespoon rice vinegar
09 - 1 tablespoon toasted sesame oil
10 - 1 teaspoon sriracha or chili sauce, optional

→ Optional Toppings

11 - 1 tablespoon sesame seeds
12 - Extra sliced green onions
13 - Chili flakes to taste

# How To Make It:

01 - Heat a large skillet or wok over medium-high heat. Add ground meat and cook, breaking it up with a spatula, until browned and cooked through, approximately 5 to 6 minutes. Drain excess fat if necessary.
02 - Add onion, garlic, and ginger to the pan. Sauté for 2 to 3 minutes until fragrant and onion becomes tender.
03 - Stir in the cabbage slaw mix. Cook for 4 to 5 minutes, stirring frequently, until cabbage is wilted while maintaining slight crunch.
04 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and sriracha if using. Pour sauce into the pan and toss to combine, cooking for 1 to 2 additional minutes.
05 - Remove from heat. Garnish with green onions, sesame seeds, and additional toppings as desired. Serve hot or divide into meal prep containers for later use.

# Expert Advice:

01 -
  • It tastes like takeout but costs a fraction of the price and takes less time than delivery.
  • One pan means one thing to wash, which matters more than people admit on a Tuesday night.
  • You get that satisfying crunch and umami without feeling like you're eating rabbit food.
02 -
  • Don't skip draining the fat from the meat—a little grease adds flavor, but too much makes the whole thing feel heavy instead of bright.
  • Ginger and garlic burn fast on high heat, so add them after the meat is cooked and the pan heat has settled slightly, or they'll taste bitter.
03 -
  • Taste the sauce before it hits the pan so you can adjust the soy sauce or sriracha to your liking—every soy sauce brand tastes different, so trust your mouth more than the recipe.
  • Keep everything prepped and ready to go before the heat starts, because once the skillet is hot, you're moving fast and there's no time to hunt for ginger.
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