Egg Roll Bowls

• servings: 4 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

1 tbsp. vegetable oil

1 garlic clove, finely chopped

1 tbsp. finely chopped peeled ginger

1 lb. ground pork

1 tbsp. toasted sesame oil

1/4 head of green cabbage, thinly sliced

1/2 yellow onion, thinly sliced

1 c. shredded carrot

1/4 c. reduced-sodium soy sauce

1 tbsp. sriracha

Kosher salt

1 scallion, thinly sliced

1 tbsp. toasted sesame seeds

Directions

In a large skillet over medium heat, heat vegetable oil. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute.

Add pork and cook, breaking up meat into small pieces with a wooden spoon, until browned in parts and cooked through, 8 to 10 minutes.

Push pork to the side and pour in sesame oil. Add cabbage, onion, and carrot then stir to combine with meat. Add soy sauce and sriracha. Cook, stirring frequently, until cabbage is tender, 5 to 8 minutes; season with salt.

Divide pork mixture among bowls. Top with scallions and sesame seeds.

Nutrition

• Calories: 419
• Total Fat: 32 g
• Saturated Fat: 10 g
• Trans Fat: 0 g
• Cholesterol: 82 mg
• Sodium: 766 mg
• Total Carbohydrate: 7 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 22 g