Egg Roll in a Bowl is one of our favorite quick dinners!

Ingredients

• 1 lb Ground Pork (lean, preferably 90% lean)
• 2 cups Napa Cabbage (shredded)
• 1 medium Carrot (julienned)
• 0.5 cup Onion (diced)
• 2 cloves Garlic (minced)
• 1 tsp Fresh Ginger (minced)
• 3 tbsp Soy Sauce (low‑sodium preferred)
• 1 tbsp Sesame Oil (toasted sesame oil for flavor)
• 1 tbsp Rice Vinegar
• 1 tsp Sriracha (optional for heat)
• 2 Green Onions (sliced for garnish)
• 1 tsp Toasted Sesame Seeds (for garnish)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prep the Vegetables

   Shred the napa cabbage, julienne the carrot, dice the onion, mince the garlic and ginger. Place everything in a large mixing bowl.

   Time: PT5M

2. Make the Sauce

   In a small bowl combine soy sauce, toasted sesame oil, rice vinegar, and sriracha. Stir until well blended.

   Time: PT2M

3. Cook the Pork

   Heat the skillet over medium‑high heat. Add the ground pork, breaking it up with the spatula. Cook, stirring occasionally, until the pork is browned and no longer pink, about 5 minutes.

   Time: PT5M

   Temperature: Medium‑high heat

4. Add Aromatics

   Add the minced garlic and ginger to the pork. Stir‑fry for 30 seconds until fragrant.

   Time: PT0.5M

   Temperature: Medium‑high heat

5. Stir‑Fry the Vegetables

   Add the shredded cabbage, carrot, and onion to the skillet. Stir‑fry for 4–5 minutes until the vegetables are just tender but still crisp.

   Time: PT5M

   Temperature: Medium‑high heat

6. Combine with Sauce

   Pour the prepared sauce over the pork‑vegetable mixture. Toss everything together and cook for another 2 minutes to let the flavors meld.

   Time: PT2M

   Temperature: Medium heat

7. Plate and Garnish

   Divide the mixture into four bowls. Garnish each with sliced green onions and toasted sesame seeds.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

15g

Fat

20g

Fiber

3g