Egg Roll In A Bowl
Enjoy the flavors of a traditional Chinese egg roll without the fuss in this delicious egg roll in a bowl recipe—a simple one-skillet meal that's a surefire winner for the whole family.
Foto: Once Upon a ChefBahan-bahan
- 1 tablespoon vegetable oil
- 1 bunch scallions, (thinly sliced, light and dark green parts separated)
- 1½ tablespoons finely chopped fresh ginger (from a 1½ in (4-cm) knob (see note))
- 3 cloves garlic, (minced)
- 1 lb ground pork ((preferably 80% lean))
- 1 (1-lb) bag shredded cabbage or coleslaw mix (about 7 cups)
- ¼ cup soy sauce
- 3 tablespoons sweet and sour sauce, (plus more for serving (I use Kikkoman No Preservatives Added))
- ½ teaspoon sesame oil
- 1/3 cup salted cashews, (chopped)
- Rice, (for serving (optional))
Langkah-langkah
In a large nonstick skillet, heat the oil over medium-high heat. Add the light scallions and ginger and cook, stirring constantly, for 2 minutes. Add the garlic and cook 20 seconds more; do not brown. Add the pork and continue cooking, breaking the meat apart with a wooden spoon, until browned, 3 to 5 minutes.
Add the coleslaw and soy sauce to the skillet and cook, stirring occasionally, until wilted and cooked through, 5 to 7 minutes.
Stir in the sweet and sour sauce, sesame oil, cashews, and dark green scallions. Taste and adjust seasoning, if desired. Serve with sweet and sour sauce on the side.
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