Egg Roll Bowl (Print Version)
# Ingredients:
01 -
½ head of cabbage, shredded into thin strips
02 -
1 tablespoon of rice vinegar
03 -
1 tablespoon sesame oil for flavoring at the end
04 -
3 tablespoons of tamari or soy sauce (light version for less sodium)
05 -
2 garlic cloves, finely chopped
06 -
2 medium carrots, cut into matchsticks or shredded finely
07 -
500g of ground pork or turkey (your choice)
08 -
1 tablespoon ginger paste or freshly minced ginger
# Instructions:
01 -
Chop the cabbage into thin strips, around ¼ to ½ inch wide. If you don't have pre-shredded carrots, use a box grater or food processor to shred them.
02 -
Grab a big pan and heat it up on medium. Toss in the turkey or pork, and cook for about 5-6 minutes. While cooking, crumble it into smaller bits using a spoon or masher until it's browned nicely.
03 -
Add a spoonful of oil to the pan. Toss in the onion and let it soften a bit. Stir in the ginger, garlic, and carrot shreds. Deglaze the pan with chicken broth, then throw in cabbage, tamari, vinegar, salt, and pepper. Stir well for even cooking.
04 -
Turn the heat to medium-low. Cover the skillet and cook for 12-15 minutes, stirring now and then so it doesn't stick. When the cabbage softens, mix in sesame oil. Sprinkle with green onion, sesame seeds, or a pinch of chili flakes, if you like, before serving.
# Notes:
01 -
Shred a fresh cabbage yourself for the most vibrant flavor and avoid the slightly bitter taste of bagged coleslaw.