Eggroll in a Bowl
Eggroll in a Bowl was a super quick way to use up some CSA veggies (I should’ve thrown in a julienned kohlrabi!) and made for a delicious, simple bowl. Ever use mung bean noodles? I grew up eating them in soup, but I loved having them with this stir fry. They cook fast and won’t leave you feeling heavy. Try them!
Eggroll in a Bowl
Ingredients
- 1 lb ground pork
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 onion, thinly sliced
- 1/2 head cabbage, shredded
- 2 large carrots, julienned (or buy pre-shredded carrots)
- soy sauce, to taste
- cooked rice noodles or brown rice, for serving (we used mung bean noodles)
- 3 green onions, sliced
- 1/2 cup cilantro, chopped
- 1/2 cup honey roasted peanuts, chopped
- teriyaki sauce
Cilantro Sriracha Mayo
- 1/2 cup mayonnaise
- 1 tbsp sriracha
- 2 tbsp cilantro, finely chopped
Instructions
- Heat a very large skillet over medium-high heat and cook and crumble the ground pork. Add the garlic and ginger and cook for 1 minute, until fragrant. Add the onion, cabbage, and carrots and cook until soft and lightly caramelized. Season with soy sauce to taste.
- When ready to serve, pile the stir-fried mixture over the cooked noodles or rice. Garnish with green onions, cilantro, chopped peanuts, and desired sauce.
- For cilantro sriracha mayo, stir everything together and serve over rice or noodle bowls, on sandwiches, or on salads.
