While in Michigan this past week, I ate with my aunt and uncle at classic American Chinese restaurant…the kind we do not really see any more, at least in Atlanta. Visualize Chinese horoscope placemats, faux carved entryways, a massive fish tank, and of course the plum sauce and hot mustard in the jars on the table. My absolute favorite cuisine is authentic Sichuan Chinese however, I do have a massive soft spot in my heart for the American influenced Chinese. Mongolian beef, General Tso’s chicken, moo goo gai pan, and chop suey are all A+ in my book.
Anyway, the place we were at made their own egg rolls in house and they were stellar. These were not the uniform shape, mushy middle, clearly frozen items you most often see these days. They were plump, crispy, and the stuffing had great texture. I joked to my aunt that I wanted a bowl of just the insides and she said this was already a thing so I started looking for recipes. Apparently this is a big thing among the paleo crowd which is definitely not my bag. I closed all of my browser tabs and decided to just do my own.
This is basically a cabbage heavy stir fry that used ground meat instead of cuts. As with any stir fry, use whatever vegetables you want and treat all measurements listed below as suggestions. This is a super quick and easy dinner that I really enjoyed.
Egg Roll in a Bowl
- 3 Tbsp soy sauce, divided
- 1 Tbsp rice wine vinegar
- 1 Tbsp toasted sesame oil
- 1 Tbsp sriracha
- ½ Tbsp brown sugar
- ½ lb. ground pork
- 3-4 cloves garlic, minced
- 1 1/2 Tbsp fresh ginger, grated
- 1 small onion, sliced thin
- 1/2 cup shiitake mushroom caps, sliced (always remove stems)
- ½ head green cabbage, shredded finely (about 4 cups)
- 1 cup baby bok choy, sliced
- 3 carrots, grated (about 1 cup)
- 4 scallions, rough chopped
Put the soy sauce, sesame oil, rice vinegar, sriracha, and brown sugar together in a small bowl, whisking to incorporate.
Heat a large skillet over medium heat and start to cook the ground pork with 1 tablespoon of soy sauce. If it looks exceptionally lean, feel free to add a little but of neutral cooking oil but this should not be needed. Season the pork with salt and pepper. When the pork is about half done, add in the garlic, ginger, and thinly sliced onion.
Once the pork is done, add the mushrooms, cabbage, carrots, and baby bok choy. When everything is mixed together, add in the prepared sauce. Cook while stirring frequently until the cabbage and bok choy are wilted but still crunchy (about 4-6 minutes). Season with salt and pepper as needed. Serve with the chopped scallions, extra sriracha if desired, and rice.