This dish combines the savoury goodness of ground pork, the crunch of fresh vegetables and the aromatic lift of ginger and garlic, all seasoned with a blend of soy sauce and Sriracha for the perfect umami kick. It’s everything you love about egg rolls, served up in an easy-to-prepare bowl that’s perfect for a quick weeknight dinner or meal prep for the days ahead.
Ingredients:
- 1 tablespoon vegetable oil
- 1 clove of garlic, minced
- 1 tbsp minced fresh ginger
- 1lb of minced pork
- 1 tablespoon toasted sesame oil
- 1/2 onion, thinly sliced
- 1 c. shredded carrot
- 1/4 cup kale, thinly sliced
- 1/4 cup low-sodium soy sauce
- 1 tbsp sriracha
- kosher salt
- 1 spring onion, thinly sliced
- 1 tablespoon toasted sesame seeds
Method of cooking:
Heat the vegetable oil in a large frying pan over medium heat. Add the minced garlic and ginger and cook until fragrant, about 1 minute.
Increase the heat to medium-high and add the minced pork. Cook, breaking it up with a spoon, until browned and cooked through, about 5 minutes.
Stir in the toasted sesame oil, thinly sliced onion, shredded carrot and thinly sliced cabbage. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
Stir in the soy sauce and Sriracha and season to taste with kosher salt. Cook for a further 2 minutes to allow the flavours to meld.
Serve in bowls, garnished with thinly sliced spring onion and toasted sesame seeds.
