Egg roll in a bowl
All the savory, gingery filling of an egg roll without the wrapper, on the table in about twenty minutes.
- 25 min total
- 20 min hands-on
- Anyone can make this
- Serves 4
- About $2.07 a serving
- 360 calories
- Good the next day
- Gluten-free
- Dairy-free
Dolly says: I’d make this on a weeknight. It’s on the table in 25 minutes.
Ingredients
For 4 servings.
- 1 lb ground pork
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 4 stalks green onions, sliced, whites and greens kept apart
- 1 package coleslaw mix, 14 oz bag
- 3 tbsp coconut aminos
- 2 tsp sesame oil
- 1 tsp sesame seeds (optional)
From your pantry
- 1 tbsp rice vinegar
- ½ tsp salt
- ¼ tsp red pepper flakes (optional)
Each serving has about 360 calories, 21 g protein, 10 g carbs and 26 g fat, and costs about $2.07 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No ground pork? Ground chicken or ground turkey works.
- No green onions? Chives work.
- No coleslaw mix? Green cabbage or red cabbage works.
- No coconut aminos? Gluten-free tamari or soy sauce works.
Steps
Tap an underlined word for a quick explanation.
the garlic, the ginger, and the green onions, keeping the white parts separate from the green tops.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
Grate. Grating means rubbing food across the holes of a grater to make fine shreds or flakes. It spreads cheese, garlic or ginger evenly through a dish so it melts right in.
How you’ll know: Even shreds fall off the back of the grater, and you stop while the piece is still big enough to hold.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Put the pork in a large over medium-high heat and break it into chunks with a wooden spoon.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heat
Cook without for 3 minutes, until underneath, then break it up and cook 4 minutes more, until no pink is left.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium-high heatTimer: 7 min
Food safety: Ground beef, pork and lamb are done at 160°F. When it’s cooked through there’s no pink left anywhere in the pan.
Add the garlic, ginger and green onion whites and for 1 minute, .
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Fragrant. Fragrant means cooking until you can clearly smell it, usually garlic or spices, often in about 30 seconds. That’s the moment the flavor is ready, just before it can burn.
How you’ll know: You can smell it from a step back, and garlic is pale gold, not brown.
Medium-high heatTimer: 1 min
Add the coleslaw mix, coconut aminos, vinegar and salt and for 3 to 4 minutes, until the cabbage is but still a little crunchy.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Wilt. Wilting means cooking leafy greens just until they go soft and collapse. Greens shrink a lot, so a big pile of spinach becomes a small handful, and that’s normal.
How you’ll know: The leaves turn soft and deep green and slump into the pan, usually within a minute or two.
Medium-high heatTimer: 3 min 30 sec
Dolly’s tip: The pan will look overfull at first. It cooks down by half in a couple of minutes.Take it off the heat, with the sesame oil, and top with the green onion tops, plus pepper flakes and sesame seeds if you like.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
