Pork Egg Roll in a Bowl

Prep Time: 5 minutes minutes

Cook Time: 9 minutes minutes

Total Time: 14 minutes minutes

Servings: 4

Equipment

• Measuring Cups and Spoons

• Sharp Knife

• Cutting Board

• Garlic Press

• Wok

• Wooden Spoon

Ingredients 

• ▢ 1 Pound ground pork

• ▢ 1 Cup napa cabbage, thinly sliced

• ▢ 1/2 Cup red cabbage, thinly sliced

• ▢ 1 Cup carrots, matchstick-cut

• ▢ 1/4 Cup bean sprouts

• ▢ 1/4 Cup tamari soy sauce 

• ▢ 3 Cloves garlic, minced

• ▢ 1 shallot, minced

• ▢ 1 Tablespoon ginger root, peeled and minced 

• ▢ 1 Tablespoon sesame oil

• ▢ 1 Teaspoon red pepper flakes

• ▢ 1 egg

• ▢ 4 Stalks green onion,  diced, for garnish

• ▢ oil, for stir frying

Instructions 

• Wash and prepare vegetables. Thinly slice napa and red cabbage, mince garlic, shallot, and ginger. 

• Heat a wok over medium high heat. Add a tablespoon of oil. Add the ground pork. Break it up and cook for 5 minutes. Next, add garlic, shallot and ginger. Sauté for 30 seconds.  

• Add carrots, bean sprouts, napa cabbage, red cabbage, soy sauce, and sesame oil to the wok and sauté for 2 minutes.

• Clear a spot in the center and add the egg. Scramble for 1 minute and stir to combine. Top with red pepper flakes. 

• Serve warm in a bowl and garnish with diced green onions.

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