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Egg Roll in a Bowl

SERVES 1 · 16 MIN · ONE PAN

Egg Roll in a Bowl
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Portion kcal
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680
CALORIES
41g
PROTEIN
19g
CARBS
50g
FAT

Macros are for one serving as written. Make gives you more servings of the same size; Portion resizes one serving and moves the macros with it.

Ingredients

  • 200g (7 oz) pork shoulder, minced
  • 250g (4 cups) white cabbage, shredded
  • 25g (1.5 tbsp) soy sauce
  • 1 tbsp (12ml) sesame oil
  • 6g (2 cloves) garlic, minced
  • 6g (1 tsp) fresh ginger, grated
  • 1 tbsp rice vinegar, 1 tsp sriracha, sesame seeds, 2 spring onions

Method

  1. Brown the pork in a dry hot wok, 5 min, breaking it up only after the first 2 min so it crusts.
  2. Tip off all but a tablespoon of the rendered fat. Shoulder gives up plenty and the dish goes greasy otherwise.
  3. Push the meat aside, add the sesame oil, garlic and ginger to the clear space, 30 seconds.
  4. Add the cabbage and carrot and turn the heat to maximum.
  5. Stir fry 4 min only. Cabbage should still squeak - cooked soft it turns sulphurous and watery.
  6. Add the soy, vinegar and sriracha and toss for a final minute so it glazes rather than pools.
  7. Finish with sesame seeds and spring onion.
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Tip: maximum heat and four minutes. Cabbage cooked slowly releases water and the whole thing turns into a braise.

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KeepsFridge 3 days. Reheat hard and fast in a pan.

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Macros are computed from the raw ingredient weights above using USDA FoodData Central reference values. Brands vary, so treat them as close estimates rather than lab figures. Nothing here is medical or dietary advice.