Egg Roll in a Bowl
Stir-fried cabbage bowl with ground protein, aromatics, and soy-based sauce served warm. A deconstructed egg roll prepared in a single skillet without wrapping.
Ingredients
Method
Chop napa cabbage into bite-sized pieces, julienne or dice carrots, mince garlic and ginger, and slice green onions. Combine soy sauce, rice vinegar, sesame oil, and sugar in a small bowl.
Heat oil in a large skillet or wok over medium-high heat. Add ground protein and cook, breaking it apart with a spoon, until browned, about 5–7 minutes. Drain excess fat if needed.
Stir in minced garlic and ginger, cook for 1 minute until fragrant.
Add chopped cabbage and carrots, stir frequently until cabbage is tender-crisp, about 5–8 minutes.
Pour the sauce mixture into the skillet and toss everything to coat. Cook for 1 minute to heat through.
Divide into bowls and garnish with green onion slices and sesame seeds. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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