All the flavour of egg rolls without the wrapper: ground pork with cabbage, carrot, ginger, and sesame. Low-carb, quick, and highly riff-able.
Ingredients
- 1 tablespoon vegetable oil
- 1 garlic clove, finely chopped
- 1 tablespoon finely chopped peeled ginger
- 450 g ground pork
- 1 tablespoon toasted sesame oil
- ¼ head green cabbage, thinly sliced
- ½ yellow onion, thinly sliced
- 110 g shredded carrot
- 60 ml reduced-sodium soy sauce
- 1 tablespoon sriracha
- Kosher salt
- 1 green onion, thinly sliced
- 1 tablespoon toasted sesame seeds
Method
Heat the vegetable oil in a large skillet over medium heat. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute.
Add the pork and cook, breaking it into small pieces with a wooden spoon, until browned and cooked through, 8–10 minutes.
Push the pork to the side and pour in the sesame oil. Add the cabbage, onion, and carrot, and stir them into the meat. Add the soy sauce and sriracha. Cook, stirring often, until the cabbage is tender, 5–8 minutes. Season with salt.
Divide among bowls. Top with the green onion and sesame seeds.
Notes
- A bag of coleslaw mix is a great shortcut in place of the cabbage and carrot.
- If the pork releases a lot of fat, drain before adding the sesame oil. You’ll get a proper stir-fry instead of a braise.
- Good base for additions: a splash of rice vinegar, fish sauce, or oyster sauce deepens the flavour.
- Serve as-is for low-carb, or over rice or cauliflower rice.