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Egg Roll in a Bowl

Andria
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Egg roll bowl

This healthy version of an egg roll isn't deep fried, but hits many of the same flavor palettes.

Sometimes we just need Chinese take-out. And also, we might not want all the oil and sauce and extras that come with it. If the craving hits you, do not despair. An egg roll in a bowl is 20 minutes away, and it will fully satisfy your Chinese take-out cravings.

This is the simplest recipe ever, and it’s also one of the most satisfying. Brown some ground pork (or ground beef if you prefer), and pour in a package of cole slaw mix and some seasoning, and you are good to go. The bagged mix is the trick. No chopping all the vegetables, because someone did that for you. And there are tons of options to choose from: traditional cabbage mixes, cabbage-carrot mixes, or the ones I like, which include ever-so-thin slices of other vegetables like brussels sprouts and broccoli. Once sauteed and mixed with ginger, soy sauce, and peanut oil, it all tastes like – you guessed it – the inside of an egg roll.

Great for an easy, weeknight dinner (or leftover, as breakfast). Craving met.

Egg Roll in a Bowl
1 tablespoon olive oil
1 pound ground pork
Kosher salt
Freshly ground pepper
1 large shallot, sliced thin
1 10-ounce bag cole slaw mix (I use an H-E-B mix called Power Slaw with broccoli, kohlrabi, brussels sprouts, red cabbage, carrots, and kale)
1-inch piece fresh ginger, grated
2 cloves garlic, grated
3 tablespoons low-sodium soy sauce
2 teaspoons sesame oil
2 green onions, sliced, plus more for garnish
Toasted sesame seeds for garnish

Warm the olive oil in a heavy skillet over medium heat. Add the ground pork and break it into small pieces with a wooden spoon. Season with salt and pepper and cook, stirring occasionally, until the pork is cooked through and beginning to brown. Add the shallot, cole slaw mix, ginger, garlic, soy sauce, sesame oil, and green onions, and cook until the vegetables are soft, stirring often. Serve topped with extra green onions and sesame seeds.

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