A healthy and protein-packed take on crispy Chinese egg rolls, this egg roll in a bowl recipe makes an easy weeknight dinner the whole family will love.
Prep Time:15 Minutes
Cook Time:15 Minutes
Total Time:30 Minutes
1 tablespoonvegetable oil
1bunch scallions, thinly sliced, light and dark green parts separated
1½ tablespoonsfinely chopped fresh ginger, from a 1½ inch knob (see note)
3cloves garlic, minced
1 poundground pork (preferably 80% lean)
1(1-lb) bag shredded cabbage or coleslaw mix (about 7 cups)
¼ cupsoy sauce
3 tablespoons sweet and sour sauce, plus more for serving (I use Kikkoman No Preservatives Added)
½ teaspoonAsian/toasted sesame oil
⅓ cupsalted cashews, chopped
Rice, for serving (optional)
In a large nonstick skillet, heat the oil over medium-high heat. Add the light scallions and ginger and cook, stirring constantly, for 2 minutes. Add the garlic and cook 20 seconds more; do not brown. Add the pork and continue cooking, breaking the meat apart with a wooden spoon, until browned, 3 to 5 minutes.
Add the coleslaw and soy sauce to the skillet and cook, stirring occasionally, until wilted and cooked through, 5 to 7 minutes.
Stir in the sweet and sour sauce, sesame oil, cashews, and dark green scallions. Taste and adjust seasoning, if desired. Serve with sweet and sour sauce on the side.
Note: For a tutorial on how to chop fresh ginger, click here.
Make-Ahead Instructions: This dish can be made up to three days ahead of time and refrigerated in an airtight container (wait to add the nuts until ready to serve). Reheat in a skillet over medium heat or in the microwave.