Save to Pinterest My skillet was still hot from dinner when I tossed in the ground pork, watching it sizzle and break apart into golden crumbles. The smell of garlic and ginger hit me all at once, sharp and warm, filling the kitchen faster than I expected. I had been craving egg rolls all week but didn't want the hassle of wrapping and frying. So I dumped everything into one pan instead, and honestly, it tasted better than I remembered the original ever being.
I made this for my sister on a Tuesday night when she showed up unannounced and starving. She stood at the counter with a fork, eating straight from the skillet before I even plated it. By the time I turned around with bowls, half the batch was already gone. She texted me the next morning asking for the recipe, which is how I knew it was a keeper.
Ingredients
- Ground pork, chicken, or turkey (1 lb): Pork gives the richest flavor, but turkey keeps it leaner without losing any of the savory depth.
- Cabbage slaw mix (4 cups): The pre-shredded bags save you so much time, and the cabbage wilts just enough to stay crunchy in the center.
- Small onion, thinly sliced: Slice it thin so it softens quickly and blends into the background without overpowering the ginger.
- Garlic (3 cloves, minced): Fresh garlic is non-negotiable here, the jarred stuff just doesn't hit the same when it meets high heat.
- Fresh ginger (1-inch piece, grated): Grate it fine so it distributes evenly and gives every bite that bright, zingy warmth.
- Green onions (2, sliced): These go on at the end for a pop of color and a mild oniony bite that feels fresh.
- Soy sauce (3 tbsp): This is your salt and umami all in one, use tamari or coconut aminos if you need it gluten-free.
- Rice vinegar (1 tbsp): It adds just enough tang to balance the richness of the meat and sesame oil.
- Toasted sesame oil (1 tbsp): A little goes a long way, this is what makes the whole dish smell like takeout.
- Sriracha (1 tsp, optional): I like a little heat, but you can leave it out or double it depending on your mood.
- Sesame seeds (1 tbsp, optional): They add a nutty crunch and make the bowl look like you put in way more effort than you did.
Instructions
- Brown the meat:
- Heat your skillet or wok over medium-high and add the ground meat, breaking it up with a spatula as it cooks. Let it brown for 5 to 6 minutes until no pink remains, then drain any excess fat if the pan looks greasy.
- Add aromatics:
- Toss in the sliced onion, minced garlic, and grated ginger, stirring constantly for 2 to 3 minutes until the kitchen smells amazing and the onion starts to soften. Don't let the garlic burn or it will taste bitter.
- Wilt the cabbage:
- Stir in the cabbage slaw mix and cook for 4 to 5 minutes, tossing often so it wilts down but still has a little bite in the center. It will seem like a lot at first, but it shrinks fast.
- Mix and pour the sauce:
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and sriracha if using. Pour it over the cabbage and meat, tossing everything together for 1 to 2 minutes until well coated.
- Garnish and serve:
- Pull the pan off the heat and top with sliced green onions, sesame seeds, and any extra toppings you like. Serve it hot in bowls or pack it into containers for later.
Save to Pinterest The first time I brought this to a potluck, someone asked if I had ordered it from a restaurant. I didn't correct them right away because I wanted to see if anyone else would guess it was homemade. When I finally admitted I made it in one pan that morning, three people asked me to text them the recipe before I even left. It's been my go-to ever since when I need to look like I tried harder than I actually did.
Serving Suggestions
I usually eat this straight from the bowl with nothing else, but it's incredible over a scoop of steamed jasmine rice or cauliflower rice if you want to stretch it further. A fried egg on top turns it into breakfast, and the runny yolk mixes with the sauce in a way that feels almost indulgent. If you have leftover rotisserie chicken, shred it and use that instead of ground meat for an even faster version.
Storage and Reheating
This keeps in the fridge for up to four days in airtight containers, and I've never had a batch last longer than that because I eat it for lunch almost every day. It reheats in the microwave in about 90 seconds, and honestly tastes just as good cold if you're in a rush. The cabbage softens a bit more as it sits, but it still has enough texture to feel satisfying.
Customization Ideas
You can swap the ground meat for crumbled tofu or tempeh if you want to keep it plant-based, just press the tofu first so it doesn't get watery. I've also used ground beef when that's what I had on hand, and it worked perfectly. If you like more vegetables, throw in some sliced bell peppers or snap peas with the cabbage, they add color and a little sweetness.
- Top each bowl with a drizzle of extra sesame oil and a pinch of chili flakes for more depth.
- Stir in a spoonful of hoisin sauce at the end if you want it slightly sweeter and richer.
- Use a mix of green and purple cabbage for a more vibrant look that photographs well.
Save to Pinterest This dish has saved me on more nights than I can count, when I was too tired to think but still wanted something that tasted intentional. It's proof that the best meals don't have to be complicated, just well-seasoned and made with a hot pan.
Ask About This Recipe
- → Can I use different ground meat?
Yes, ground chicken, turkey, or beef work beautifully as alternatives to pork. Each brings its own mild flavor that complements the Asian-inspired sauce.
- → Is this suitable for meal prep?
Absolutely. This dish reheats wonderfully and actually develops more flavor as it sits. Portion into containers and store for up to 4 days in the refrigerator.
- → What can I serve with egg roll in a bowl?
Steamed jasmine rice, cauliflower rice for a keto option, or simply enjoy it on its own as a complete low-carb meal. Roasted vegetables also make excellent sides.
- → How do I make it vegetarian?
Replace the ground meat with crumbled firm tofu or tempeh. Brown it well in the pan first to develop texture and flavor before adding vegetables.
- → Can I make this spicy?
Certainly. Increase the sriracha to taste, add crushed red pepper flakes, or drizzle with chili oil at the end for those who enjoy extra heat.
- → Is this gluten-free?
Yes, when you use tamari or coconut aminos instead of traditional soy sauce. Double-check all other ingredients to ensure they're certified gluten-free.