Pork and Cabbage Egg Roll in a Bowl

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

1. Thinly slice the yellow onion and slice the green onions; set the green onions aside for garnish. 4 min
2. Thinly shred 4 cups of green cabbage and measure 1 cup of shredded carrots. 8 min
3. Peel and grate 1 tablespoon of fresh ginger, then mince 4 cloves of garlic. 4 min
4. In a small bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon toasted sesame oil, 1 tablespoon rice vinegar, and 1 teaspoon sriracha (if using) into a sauce. 3 min
5. Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high until shimmering. 2 min
6. Timing-sensitive step. Add the sliced onion and cook, stirring frequently, for 3 minutes until softened and lightly golden at the edges. 3 min
7. Timing-sensitive step. Add the garlic and ginger and stir constantly for 30 seconds until fragrant.
8. Timing-sensitive step. Add the 1½ pounds of ground pork, season with ½ teaspoon kosher salt and ¼ teaspoon black pepper, and cook, breaking it into small crumbles, for 6–7 minutes until no pink remains and the edges are starting to crisp. 7 min
9. Timing-sensitive step. Add the cabbage and carrots (or coleslaw mix) to the skillet and toss to combine; cook for 4–5 minutes, stirring occasionally, until the cabbage is just tender but still has a little bite. 5 min
10. Timing-sensitive step. Pour the sauce over the skillet contents and toss everything together over medium-high heat for 1–2 minutes until the sauce is absorbed and glossy. 2 min
11. Remove from heat, divide into bowls, and top each serving with sliced green onions and a sprinkle of toasted sesame seeds. 2 min