Egg Roll Bowl

When I was trying to come up with things to cook that don’t require a stove, this was one of the first recipes that came to mind. It’s quick and tasty and makes good use of bagged coleslaw (green cabbage, purple cabbage and carrots). For a vegetarian version, substitute sliced or chopped mushrooms for the ground pork.

Egg Roll Bowl

1 tsp canola oil
1 lb ground pork (or chicken)
1/2 onion, chopped
1 sweet pepper, julienned
1 bag coleslaw mix
1 Tbsp grated or minced ginger
2-3 cloves garlic, minced
2 Tbsp soy sauce
1 tsp sesame oil
1/2 tsp sugar
1 tsp toasted sesame seeds
Plum, hoisin or sweet chili sauce, to taste
squeeze of fresh lime, optional

Heat canola oil in electric skillet. Add ground pork and cook, stirring frequently, until no pink remains.
Push meat to one side of the skillet, add onion and pepper and saute until onion is soft. Stir in coleslaw mix. Cover and cook for 5 mins. In the meantime, stir together garlic, ginger, soy sauce, sesame oil and sugar.
Remove lid and stir in sauce. Continue to cook, stirring, until mixture is well coated and starts to brown. Sprinkle sesame seeds over.
Serve over rice* with a drizzle of your favourite dipping sauce for egg rolls – I like sweet chili sauce on mine. I also like a squeeze of fresh lime juice to wake things up a little.

Tip: Start cooking the rice before you begin preparing the meat mixture!

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