This is just egg roll filling eaten with a fork, and it's better than the wrapper deserved. An entire bag of coleslaw mix cooks down to almost nothing, so the bowl looks enormous for what it costs you.
Ingredients
- 6 oz ground pork
- 3 cups coleslaw mix (shredded cabbage and carrot)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1½ tbsp soy sauce
- 1 tsp toasted sesame oil
- 2 green onions, sliced
- Sriracha, to serve
Instructions
- Brown the pork in a dry skillet over medium-high, breaking it up, 5–6 minutes. Leave the fat in the pan — it's the cooking oil for everything else.
- Add the garlic and ginger and cook 45 seconds, until fragrant.
- Add the coleslaw mix. It will overflow the pan; keep tossing and it collapses in about 2 minutes.
- Cook 4–5 minutes more, until the cabbage is tender but still has snap. Don't cook it to limp.
- Off the heat, stir in the soy sauce and sesame oil. Top with green onions and sriracha.
Make-Ahead & Storage
One of the few bowls here that genuinely reheats well — the cabbage softens further but the flavor improves overnight. Keeps 4 days refrigerated. It does not freeze; the cabbage turns to water.
Notes
Ground pork is the traditional egg roll filling and needs no added fat. Ground turkey or chicken is the leaner swap and what the original called for — both need a teaspoon of oil in the pan, as does ground beef.
The sesame oil goes in off the heat. Cooked, it turns bitter and loses the point of adding it.
Scales to four servings in one wide skillet, but add the coleslaw in two batches or it steams.