Pork Egg Roll in a Bowl

When I was in college, I made 2 meals well: Rice and Beans, and Stir Fry- complete with whatever frozen veggies we had, some type of protein, and a ton of whatever the cheapest teriyaki type sauce I could find.

And then I graduated from college and realized what was in those sauces, mostly sugar and more salt than you need in a week, and I kind of fell off of the stir fry boat. I hadn’t found a healthy Asian sauce that I really loved, with that salty sweetness, without all of the sugar and too much salt.

But after some experimenting in the kitchen, I finally made my own!

This isn’t quite a stir fry, it definitely has more pork egg roll vibes, and it has amazing. Fresh cabbage and carrots, ground pork and a sweet sauce that has absolutely zero added sugar to it. It’s like music to my ears. Top it all off with some toasted sesame seeds and you’ll look extra fancy.

I ended up making this with fresh cabbage and shredded carrots, but it really can also be made with a bag of coleslaw or broccoli slaw if that’s more you jam. And pro tip: if you want to be fancy and use fresh cabbage, you really only need a tiny amount of purple cabbage for some added pop of color- the meal tastes best with mostly green cabbage, in my opinion. Keep the extra purple cabbage to chop up and add to your next salad.

Ingredients

1.5 tbsp avocado oil
1 onion, diced
3 gloves of garlic, minced
2 tbsp fresh ginger, grated
10 green onions diced, white and greens separated
2 lbs ground pork
½ head green cabbage, chopped
¼ head purple cabbage, chopped
2 cups shredded carrots
(or sub out the above 3 ingredients for 1-2 bags of coleslaw or broccoli slaw)
Optional, toasted sesame seeds for serving
Sauce
1/3 cup coconut aminos
3 tsp rice vinegar
2 tsp sesame oil
½ tsp ground ginger
1 tsp fish sauce
¼ tsp salt

Directions

1. Heat the avocado oil in a large wok
2. Add in the garlic, onion, and the white part of the green onions. Sauté for 4-5 minutes. Then add in the fresh grated ginger
3. Add the ground pork. Sauté until the pork is fully cooked, breaking it into small pieces as it cooks. Drain off any excess fat
4. Add in the veggies (either the cabbage and shredded carrots or coleslaw/broccoli slaw). Sauté about 5-7 minutes until the veggies are cooked.
5. Mix all of the ingredients for the sauce together. Pour over the meat and veggie mixtures. Cook on low for 1-2 more minutes.
6. Top with toasted sesame seeds and serve!

Did you love it? Let me know in the comments!