Pork Egg Roll in a Bowl
This Pork Egg Roll in a bowl is one of a delicious Asian dish that you can prepare on dinner using ground pork.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
- 1 lb ground pork
- 5 cup cabbage shredded
- 3 celery stalks small size 5” long
- 1/2 red bell pepper
- 1/2 onion small size
- 2 cloves garlic minced
- 1 tsp ground ginger
- 1/2 tsp chili powder
- 1 tbsp White Vinegar
- 2 tbsp sesame oil
- 2 tbsp coconut aminos
- 2 tbsp toasted sesame seeds
- Salt and black pepper to taste
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.
Calories: 431kcal | Carbohydrates: 11g | Protein: 22g | Fat: 33g | Saturated Fat: 10g | Cholesterol: 82mg | Sodium: 259mg | Potassium: 547mg | Fiber: 3g | Sugar: 4g | Vitamin A: 665IU | Vitamin C: 53mg | Calcium: 101mg | Iron: 2mg