Description
A deconstructed egg roll that highlights flavorful filling with savory notes and a satisfying crunch. Quick, easy, and perfect for weeknight dinners.
Ingredients
- 1 lb (450 g) ground pork (or chicken/turkey)
- 1 tablespoon sesame oil
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 14-oz (400 g) bag coleslaw mix (shredded cabbage + carrots)
- 3 tablespoons soy sauce (or tamari)
- 1 tablespoon rice vinegar
- 1 tablespoon chili garlic sauce (optional, for heat)
- 1 teaspoon toasted sesame seeds
- 3 green onions, sliced
- Salt & black pepper, to taste
Instructions
- Heat a large skillet over medium-high heat and add the ground pork. Cook the pork, breaking it up with a spatula, for 6–7 minutes until nicely browned.
- Stir in the finely diced onion, minced garlic, and grated ginger. Cook for 2–3 minutes until the onion softens and the garlic and ginger are fragrant.
- Add the coleslaw mix and toss to combine with the meat and aromatics. Cook 5–7 minutes, stirring occasionally, until the cabbage softens but still has a bit of bite.
- Pour in the soy sauce, rice vinegar, and the optional chili garlic sauce. Cook 2–3 minutes more, stirring to coat everything evenly and let flavors marry.
- Remove from heat and stir in sliced green onions and toasted sesame seeds. Season with salt and black pepper to taste and serve immediately.
Notes
For a lower-carb option, serve without rice. Leftovers taste even better the next day!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian