What’s an egg roll bowl? It’s the saucy, savory interior of your favorite Chinese finger food, minus the greasy shell that makes you feel terrible afterward. Did we mention it’s ready in just 20 minutes? Win-win.
Photo: Liz Andrew/Styling: Erin McDowell
1½ tablespoons sesame oil
3 carrots, shredded
¼ head red cabbage, shredded
¼ head green cabbage, shredded
1 bunch scallions, sliced on the bias
2 garlic cloves, minced
1 tablespoon minced ginger
1 pound ground pork
2 tablespoons soy sauce
1½ tablespoons rice vinegar
1 tablespoon Sriracha
Sesame seeds, for serving
Cilantro leaves, for serving
Thinly sliced red chiles, for serving
1. In a medium skillet, heat the oil over medium heat. Add the carrots, red cabbage and green cabbage and cook until tender, about 3 minutes.
2. Add the scallions, garlic and ginger and cook for 1 minute. Add the pork and sauté until it’s no longer pink, 6 to 7 minutes.
3. Season the mixture with soy sauce, rice vinegar and Sriracha. Serve topped with sesame seeds, cilantro and red chiles.
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