egg roll in a bowl;
A delicious homemade and healthful alternative to Chinese takeout.
Oven Temp: -
Servings: 4
Print Recipe
Pin Recipe
Ingredients
- 1 lb ground pork (try ½ lb pork, ½ lb turkey for less fat, or replace with marinated firm tofu for a vegetarian option)
- 1 clove garlic, minced
- 14 oz cabbage (or swap cabbage and carrots for pre-shredded slaw mix)
- 2 carrots, cut into strips
- ¼ cup soy sauce (I use low sodium)
- ½ tsp rice wine vinegar
- 1 tsp ground ginger
- 1 egg
- 1 tsp sesame oil
- 1 scallion, sliced
- 1 tsp sesame seeds
Instructions
- Chop, use a grater, or food processor to shred the cabbage and carrots. If using pre-shredded slaw mix, skip this step.
- Heat a large skillet over medium heat. Once warm, add the pork (or turkey, or tofu) and cook until browned. Remove protein to a plate or bowl. Can remove excess liquid, but a little can be left to help flavor the vegetables.
- In the same skillet, add a splash of oil and the clove of minced garlic. Sautee 30 seconds or until fragrant.
- Add the shredded cabbage and carrots. Add the ¼ cup soy sauce, ½ tsp rice wine vinegar, and 1 tsp ground ginger, and stir to combine. Cook 8-12 minutes or until cabbage has started to soften but still has some crunch.
- Add back the protein and toss together to combine.
- Push the cabbage to the side of the pan and crack an egg in the pan. Using a spoon or chopsticks, scramble until done. Mix egg and egg roll mixture together and remove from the heat.
- Toss with a splash of sesame oil and garnish with chopped scallions and sesame seeds.
Did you make this recipe?Mention @bestwithchocolate or tag #bestwithchocolate!