Ingredients
Protein
- 1 pound ground chicken or ground pork
Vegetables & Aromatics
- 4 green onions, thinly sliced, whites and greens separated
- 2 teaspoons grated fresh ginger
- 4 cloves garlic, minced
- 16 ounces coleslaw mix or shredded cabbage
Sauces & Garnishes
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil or to taste
- Chopped fresh cilantro for garnish
- Sesame seeds for garnish
Instructions
- Brown the meat: Heat a 10-inch skillet over medium-high heat. Add the ground chicken or pork and cook, breaking it up with a wooden spoon until browned and cooked through. Drain any excess fat from the skillet.
- Add aromatics and cabbage: Stir in the whites of the green onions, grated fresh ginger, minced garlic, and the coleslaw mix or shredded cabbage. Cook while stirring occasionally until the cabbage becomes tender, about 5 minutes.
- Season: Pour in the soy sauce and drizzle the sesame oil over the mixture. Stir to combine and cook for an additional 1 minute to let the flavors meld.
- Serve and garnish: Divide the cooked mixture into bowls. Garnish each serving with the green parts of the sliced green onions, fresh chopped cilantro, and a sprinkle of sesame seeds. Serve warm and enjoy your egg roll in a bowl!
Notes
- For a vegetarian version, substitute ground meat with crumbled tofu or tempeh.
- You can use tamari instead of soy sauce for a gluten-free option.
- Adjust sesame oil quantity to taste as it has a strong flavor.
- Feel free to add shredded carrots or bell peppers to increase vegetable variety.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
- Diet: Low Carb
