Ingredients
Scale
- 1 lb ground pork
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 1 teaspoon ground ginger
Instructions
- Step 1: Heat sesame oil in a large skillet or wok over medium-high heat. Add ground pork and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Step 2: Add shredded cabbage and carrots to the skillet. Stir-fry for 3-5 minutes, until slightly softened.
- Step 3: Stir in soy sauce, oyster sauce, and ginger. Cook for another minute, until the sauce is slightly thickened and the vegetables are tender-crisp.
- Step 4: Remove from heat and stir in the chopped green onions.
- Step 5: Serve the pork and vegetable mixture over cooked rice or quinoa. Garnish with extra green onions, sesame seeds, or sriracha, if desired.
Notes
- Leftovers store wonderfully in an airtight container in the refrigerator for up to 3 days.
- For perfectly reheated egg rolls, microwave for 1-2 minutes, stirring halfway through, or gently warm in a skillet over low heat to prevent drying.
- Elevate your Egg Roll Bowl by topping it with a fried egg for extra richness and protein.
- To maximize flavor, try using a wok if you have one; its high sides and curved bottom promote even cooking and better sauce distribution.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American