Egg Roll Bowls

Name: Egg Roll Bowls
Ingredients: 1 tablespoon vegetable oil; 1 -2 garlic clove, minced; 1 tablespoon minced fresh ginger; 1 lb ground pork; 1 tablespoon sesame oil; 1/2 onion, thinly sliced; 1 cup shredded carrot; 1/4 green cabbage, thinly sliced; 1/4 cup soy sauce; 1 tablespoon sriracha chili-garlic sauce; 1 tablespoon sesame seeds (try a mixture of black and white); 1 green onion, thinly sliced

12 ingredients

4 steps

Ingredients

1 tablespoon vegetable oil
1 -2 garlic clove, minced
1 tablespoon minced fresh ginger
1 lb ground pork
1 tablespoon sesame oil
1/2 onion, thinly sliced
1 cup shredded carrot
1/4 green cabbage, thinly sliced
1/4 cup soy sauce
1 tablespoon sriracha chili-garlic sauce
1 tablespoon sesame seeds (try a mixture of black and white)
1 green onion, thinly sliced

Directions

1

In a large skillet over medium heat, heat vegetable oil. Add garlic and ginger and cook until fragrant, 1-2 minutes. Add pork and cook until no pink remains.
2

Push pork to the side and add sesame oil. Add onion, shredded carrots, and cabbage. Stir to combine with meat and add soy sauce and Sriracha. Cook until cabbage is tender, 5-8 minutes.
3

Transfer mixture to serving dish and garnish with green onions and sesame seeds.
4

A good accompaniment is crispy oven baked wonton triangles.