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Egg Roll in a Bowl (Crack Slaw)
Chinese-American

Egg Roll in a Bowl (Crack Slaw)

All the savory flavor of an egg roll without the wrapper, with ground pork and shredded cabbage stir-fried in a ginger-soy sauce. A famous low-carb one-pan dinner.

25 min
Total time
4
Servings
10 min
Prep
15 min
Cook
beginnerdinnerlow-calorieketolow-carbhigh-proteindairy-freegluten-free
Source: Keto community classic

Ingredients

4 servings
  • 450 g ground pork
  • 15 ml sesame oil
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 400 g coleslaw mix, shredded cabbage and carrot
  • 45 ml low-sodium soy sauce or tamari
  • 15 ml rice vinegar
  • 10 ml sriracha, optional
  • 3 green onions, sliced
  • 1 tbsp toasted sesame seeds, for garnish

Make it your way

Instructions

Plan my prep
  1. Step 1.Heat the sesame oil in a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it up, for 5 to 6 minutes until browned and cooked through.
  2. Step 2.Add the minced garlic and grated ginger and cook for 1 minute until fragrant.
  3. Step 3.Add the coleslaw mix and toss with the pork. Cook for 4 to 5 minutes, stirring often, until the cabbage wilts but still has some crunch.
  4. Step 4.Pour in the soy sauce, rice vinegar and sriracha. Stir to coat everything and cook for 2 more minutes.
  5. Step 5.Stir in most of the sliced green onions, reserving some for garnish.
  6. Step 6.Taste and adjust the soy sauce or sriracha, then divide among bowls. Garnish with the reserved green onions and toasted sesame seeds and serve hot.

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