Save to Pinterest My neighbor walked over one Tuesday evening with a bag of pre-shredded cabbage slaw, saying she'd bought too much and asking if I knew what to do with it. I'd been staring at ground pork in my fridge all day, uninspired. That random combination sparked something, and within twenty minutes I had a pan sizzling with flavors that tasted exactly like the egg rolls I loved but without any of the wrapping fuss. It became my go-to weeknight move, and now she asks me to make it whenever she stops by.
I made this for my book club one month when it was my turn to bring an appetizer, and I doubled the batch thinking people would just nibble. Instead, everyone kept going back for seconds, and someone asked if I could bring it to the next meeting too. That's when I realized this bowl had staying power, the kind of dish that doesn't apologize for being simple.
Ingredients
- Ground pork, chicken, or turkey: Pick whatever's on sale or what you have time to thaw; pork gives the richest flavor but turkey keeps things lighter if that matters to you.
- Cabbage slaw mix: Pre-shredded saves your knuckles and about five minutes, though you can absolutely do it yourself if you're in the mood.
- Onion, garlic, and ginger: These three are the backbone that makes everything smell incredible once they hit the hot pan.
- Soy sauce, rice vinegar, and sesame oil: The sauce is where the magic lives, so don't skip the toasted sesame oil since regular won't taste the same.
- Green onions and optional toppings: Sesame seeds and chili flakes aren't just pretty; they add texture and a finishing kick you'll crave.
Instructions
- Brown your meat:
- Heat your skillet or wok over medium-high heat and add the ground meat, breaking it apart with a spatula as it cooks for about five to six minutes. You want it cooked through and slightly caramelized at the edges, which is where the real flavor hides.
- Build the flavor base:
- Once the meat is done, add your sliced onion, minced garlic, and grated ginger right to the pan and let them sauté together for two to three minutes until the kitchen smells absolutely incredible. The onion should soften and everything should be fragrant and slightly golden.
- Wilt the cabbage:
- Toss in your cabbage slaw mix and stir often over the next four to five minutes, watching it transform from a tight pile into something tender but still holding a little crunch. This is where the dish starts looking finished.
- Bring it together with sauce:
- While the cabbage cooks, whisk together your soy sauce, rice vinegar, sesame oil, and sriracha in a small bowl, then pour it into the pan and toss everything to coat evenly. Cook for just another minute or two so the flavors meld.
- Finish and serve:
- Remove from heat and scatter green onions, sesame seeds, and any other toppings over the top while it's still hot. Serve immediately or divide into containers if you're meal prepping for the week ahead.
Save to Pinterest My kid actually asked for seconds without being prompted, which in our house is basically a standing ovation. That moment made me realize this wasn't just fast food; it was something that genuinely satisfied people.
Customizing for Your Crowd
The beautiful part about this bowl is how flexible it is without losing its identity. Use ground turkey if you're watching your fat intake, or swap in ground beef for a deeper, richer taste. Tofu or tempeh crumbles work perfectly if someone at your table doesn't eat meat, and the sauce ties everything together the same way. I've even added diced mushrooms or water chestnuts when I had them on hand, and it only made things better.
The Heat Question
Sriracha is in the recipe as optional, and that's not a suggestion—it's freedom. Some nights I skip it entirely because the sesame oil and ginger give enough warmth. Other times I double it because I'm in the mood. My partner always reaches for the hot sauce bottle anyway, so having control over the baseline spice level means everyone's happy at the table.
Making It Work for You
This dish is genuinely a meal prep champion because it actually tastes good the next day cold or gently reheated, which can't be said for everything. The leftovers are perfect over rice, cauliflower rice, or honestly just eaten straight from a container at your desk. It's the kind of recipe that fits into your life the way you need it to, not the other way around.
- Prep your vegetables ahead of time if mornings are chaos, and the actual cooking takes just fifteen minutes.
- A fried egg on top turns this into something restaurant-special if you want to dress it up for guests.
- Double the batch because you'll want leftovers, trust me on this one.
Save to Pinterest This bowl became the recipe I make when I need to feel like I've got it together without spending all evening in the kitchen. It's comfort food that respects your time.
Common Recipe Questions
- → What protein works best for this dish?
Ground pork is traditional and adds authentic flavor, but ground chicken or turkey work beautifully as lighter alternatives. For a vegetarian version, crumbled tofu or tempeh absorbs the savory sauce just as well.
- → Can I make this ahead for meal prep?
Absolutely. This dish stores beautifully in airtight containers for 4-5 days. The flavors actually develop and improve overnight. Reheat gently in the microwave or a skillet, adding a splash of water if needed.
- → What can I serve with egg roll in a bowl?
Steamed jasmine rice or cauliflower rice make excellent bases. For a complete Asian-inspired spread, pair with miso soup or a light cucumber salad. Many enjoy it straight from the bowl as a complete meal.
- → How do I make it spicier?
Increase the sriracha in the sauce, or add red pepper flakes during cooking. Sambal oelek or chili garlic paste also work well. For a different heat profile, try fresh sliced Thai chilies as a garnish.
- → Is this gluten-free?
Yes, with a simple swap. Replace soy sauce with tamari or coconut aminos. Always check your cabbage slaw mix and other condiment labels to ensure no hidden gluten-containing ingredients.