Egg Roll in a Bowl (Print Version)

Crispy cabbage slaw with savory ground meat in a flavorful sesame-soy sauce, all cooked in one pan for an easy weeknight meal.

# Ingredient List:

→ Protein

01 - 1 lb ground pork, chicken, or turkey

→ Vegetables

02 - 4 cups cabbage slaw mix (shredded cabbage and carrots)
03 - 1 small onion, thinly sliced
04 - 3 cloves garlic, minced
05 - 1 inch piece fresh ginger, grated
06 - 2 green onions, sliced for garnish

→ Sauce

07 - 3 tablespoons soy sauce (or tamari for gluten-free)
08 - 1 tablespoon rice vinegar
09 - 1 tablespoon toasted sesame oil
10 - 1 teaspoon sriracha or chili sauce (optional)

→ Optional Toppings

11 - 1 tablespoon sesame seeds
12 - Extra sliced green onions
13 - Chili flakes

# Cooking Directions:

01 - Heat a large skillet or wok over medium-high heat. Add ground meat and cook, breaking it up with a spatula, until browned and cooked through, about 5 to 6 minutes. Drain excess fat if needed.
02 - Add onion, garlic, and ginger to the pan. Sauté for 2 to 3 minutes until fragrant and onion softens.
03 - Stir in the cabbage slaw mix. Cook for 4 to 5 minutes, stirring often, until cabbage is wilted but still maintains a slight crunch.
04 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and sriracha if using. Pour sauce into the pan and toss to combine, cooking for 1 to 2 additional minutes.
05 - Remove from heat. Garnish with green onions, sesame seeds, and additional toppings as desired. Serve hot or divide into meal prep containers for later use.

# Expert Suggestions:

01 -
  • It tastes like takeout but takes less time than waiting for delivery, which honestly changed my relationship with weeknight cooking.
  • One pan means one thing to wash, and that alone might be reason enough to make it again tomorrow.
  • You get that satisfying cabbage crunch without deep frying, so it feels a little bit virtuous while still tasting indulgent.
02 -
  • Don't skip draining the excess fat from the meat—too much fat makes the whole dish feel slick and heavy instead of bright and balanced.
  • The cabbage will release water as it cooks, and that's actually fine; it creates a light sauce that carries all those flavors, so don't panic when the pan gets wetter.
03 -
  • Top a serving with a fried or poached egg if you want to turn this into something that feels more like breakfast or a heavier dinner, and suddenly you've got a completely different meal.
  • Keep your ginger and garlic minced ahead of time in the fridge so this comes together even faster on nights when you're exhausted and hungry.
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