Egg Roll in a Bowl

Egg Roll in a Bowl

Course: Lunch, Dinner

Ingredients:

• 1 lb ground pork or ground chicken

• 1 tablespoon sesame oil

• 1 onion, finely chopped

• 3 cloves garlic, minced

• 1 tablespoon ginger, minced

• 1/4 cup soy sauce

• 1 tablespoon oyster sauce

• 1 tablespoon rice vinegar

• 1 tablespoon hoisin sauce

• 1 teaspoon Sriracha sauce (adjust to taste)

• 1 medium cabbage, thinly sliced

• 2 carrots, julienned or shredded

• 4 green onions, sliced

• 1/4 cup chopped cilantro (optional)

• Salt and pepper, to taste

• Cooked white or brown rice, for serving

• Sesame seeds, for garnish (optional)

Instructions:

1. In a large skillet or wok, heat sesame oil over medium-high heat.

2. Add the ground pork or chicken to the skillet and cook until browned, breaking it apart with a spatula as it cooks.

3. Once the meat is cooked through, add chopped onion, minced garlic, and minced ginger to the skillet. Sauté for 2-3 minutes until the onion is softened.

4. In a small bowl, mix together soy sauce, oyster sauce, rice vinegar, hoisin sauce, and Sriracha.

5. Pour the sauce over the meat and vegetable mixture, stirring to combine.

6. Add the sliced cabbage and julienned carrots to the skillet. Stir well to coat the vegetables with the sauce.

7. Cook for an additional 5-7 minutes or until the cabbage is wilted but still has a bit of crunch. Adjust seasoning with salt and pepper to taste.

8. Stir in sliced green onions and chopped cilantro (if using). Cook for an additional 2 minutes.

9. Serve the egg roll mixture over cooked rice, and garnish with sesame seeds if desired.

10. Enjoy your deconstructed egg roll over rice!