Ingredients
Equipment
Method
- Heat the sesame oil in a large skillet or wok over medium-high heat. Add the ground pork (or your chosen protein) and cook, breaking it up with a spoon, until it's browned and cooked through. If using pork or turkey, drain off any excess grease.1 tablespoon sesame oil, 1 pound ground pork
- Add the chopped onion to the skillet and cook for 3-4 minutes until softened and slightly translucent. Stir in the minced garlic and grated ginger and cook for another minute until fragrant, being careful not to burn the garlic.1 medium onion, 3 cloves garlic, 1 inch fresh ginger
- Add the entire bag of coleslaw mix to the skillet. Pour in the soy sauce, rice vinegar, and honey or maple syrup (if using). Add sriracha to your liking, if you prefer some heat.1 bag coleslaw mix, 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey or maple syrup, 1 teaspoon sriracha or other hot sauce
- Stir everything together well, ensuring the coleslaw mix is evenly coated with the sauce and begins to wilt. Cook for 5-7 minutes, stirring frequently, until the cabbage is tender-crisp and the flavors have melded together. You want the cabbage to still have a little bite to it, not be completely mushy.
- Taste the mixture and adjust seasonings as needed. You might want a little more soy sauce for saltiness, more vinegar for tang, or more honey for sweetness.
- Ladle the Quick Easy Egg Roll in a Bowl into serving bowls. Garnish with your favorite toppings such as chopped green onions, a sprinkle of sesame seeds, crushed peanuts for crunch, a drizzle of extra sriracha, or even a perfectly fried egg.chopped green onions, sesame seeds, chopped peanuts, extra sriracha, fried or hard-boiled egg
Notes
Refrigerated leftovers will stay fresh for up to 3-4 days. Reheat on stovetop or microwave. Freezing is an option, though the texture of the cabbage might slightly change upon thawing.
