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Egg Roll in a Bowl (Crack Slaw)

Quick one-skillet dinner with seasoned ground pork, crisp cabbage, fresh ginger, and garlic in a savory Asian-inspired sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese-Inspired
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb lean ground pork or ground turkey/chicken
  • 1 bag (14 oz) coleslaw mix shredded cabbage and carrots
  • 3 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1/4 cup soy sauce or coconut aminos for soy-free
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 2 green onions sliced
  • 1/2 teaspoon sriracha optional, for heat
  • sesame seeds and sriracha mayo for topping

Equipment

  • Large skillet or wok
  • wooden spoon or spatula
  • Microplane or grater

Method
 

  1. In a large skillet or wok over medium-high heat, cook the ground pork until browned and crumbled, about 5-7 minutes. Let it brown undisturbed for a few minutes before breaking it up. Drain any excess fat if needed.
  2. Add the minced garlic and grated ginger to the browned meat. Cook for 1-2 minutes, stirring constantly, until fragrant. Watch carefully to prevent burning.
  3. Add the entire bag of coleslaw mix to the skillet and stir to combine with the meat and aromatics.
  4. Pour in the soy sauce, toasted sesame oil, and rice vinegar. Toss everything together to coat the cabbage evenly.
  5. Cook for 5-7 minutes, stirring frequently, until the cabbage has wilted to your desired tenderness. For slight crunch, aim for 5 minutes; for softer cabbage, cook closer to 7 minutes.
  6. Stir in half of the sliced green onions and sriracha if using for heat.
  7. Spoon into bowls and garnish with the remaining green onions, sesame seeds, and a drizzle of sriracha mayo if desired.

Notes

Storage: Stores in the fridge for up to 4 days. Reheats well in microwave for 2-3 minutes or on stovetop for 3-4 minutes. Substitutions: Ground turkey, chicken, or beef work well. Coconut aminos for soy-free. Crumbled tofu or tempeh for vegetarian. Can shred your own cabbage instead of using coleslaw mix. Serving Options: Serve over cauliflower rice for low-carb or jasmine rice for extra carbs. Top with fried egg for more protein. Protein Boost: Scramble an egg into the mixture during the last 2 minutes. Pro Tip: Don't overcook the cabbage. Stop when it's tender but still has a slight crunch to avoid mushy texture.