Egg Roll in a Bowl

Ingredients

• 1 lb ground pork (or ground chicken)
• 6 cups cabbage, shredded
• 3 stalks green onions (or scallions)
• 3 cloves garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 0 salt and pepper to taste

Instructions

1. 1

   Slice each green onion stalk crosswise into thin rings about 1/4 inch thick; separate the white parts from the green tops and set the green tops aside for garnish.

2. 2

   Mince the garlic until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.

3. 3

   Peel the ginger with a spoon or knife, then mince it until it looks like garlic—small, fragrant pieces about pencil-tip size.

4. 4

   Set a 12-inch skillet over medium-high heat and wait 1 minute until it feels hot when you hold your hand 2 inches above the surface.

5. 5

   Add the ground pork to the hot skillet and break it into small crumbles with a wooden spoon, stirring constantly for 5–7 minutes until it loses its pink color and no raw spots remain.

6. 6

   Add the minced garlic and minced ginger to the cooked pork, stir constantly for 30 seconds until the kitchen smells strongly fragrant.

7. 7

   Pour in the 3 tablespoons of soy sauce and the 1 tablespoon of sesame oil, then stir to coat everything evenly.

8. 8

   Add the 6 cups of shredded cabbage and the white parts of the green onions (set aside the green tops), then stir constantly for 4–5 minutes until the cabbage is soft but still slightly crunchy.

9. 9

   Taste the mixture and sprinkle with salt and pepper until it tastes seasoned the way you like it.

10. 10

    Scoop the egg roll mixture into bowls and scatter the reserved green onion tops over the surface.

Tools you’ll need

• 12-inch skillet or wok
• wooden spoon
• cutting board
• chef's knife

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