The egg roll in a bowl is a delicious dish with Asian flavors. If you’ve followed our blog for awhile, you would remember our Beef Crack Slaw recipe.
Today we will be making a very similar dish, but this time we will use ground pork instead of beef.
The main vegetables we will be using are cabbage, red bell peppers (or red capsicum), celery and onion. You can buy these veggies that are already pre-cut in a package. However, we would still enjoy the fresh ones and the experience of chopping them.
One thing to note is the soy sauce used in this recipe. If you are allergic to soy or follow a strict keto diet, you might want to replace soy sauce with liquid aminos.
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Pork Egg Roll in a Bowl
- After washing the celery, cabbage leaves, onion, and red pepper, transfer to individual bowls. Remove the onion skin and chop into slivers. Scoop out the seeds from the pepper and chop into ribbons as well. Throw away the celery leaves and cut the stalk lengthwise to create lean sticks. Finally, chop the cabbage leaves into fine pieces. Reserve the vegetable bowls.
- Heat the olive oil in a wok or a large frying pan if a wok is unavailable. Fry the ground pork in the heated oil. Toss in the minced garlic, chili powder, and grated ginger. Adjust the taste with some salt and pepper. Gently pour vinegar and soy sauce into the pan. You can use liquid aminos instead of soy sauce if desired. Keep stirring for 3 minutes to separate the pork pieces apart and cook the meat faster.
- Throw in all of the chopped veggies into the cooked beef. Fold altogether to mix. Stir continuously to season the veggies with the meat broth and to brown the veggies a bit.
- Top with the toasted sesame seeds. Add more salt and black pepper as necessary. Turn off the heat so as not to overcook the vegetables. Garnish with freshly chopped spring onion or coriander. Serve in a bowl.