Egg roll in a bowl
Serves 4
Easy
Prep:
Cook:
Adapt this dish to suit your taste – it's essentially a stir-fry, so a great way to use up veg. If you prefer it more or less spicy, adjust the amount of chilli flakes
Skip to ingredients
- 2 tbsp vegetable oil
- 250g pork or beef mince
- 3 spring onionsfinely sliced, white and green parts separated
- 10g gingerfinely chopped
- 2 garlic clovesfinely chopped
- 1 tsp onion granules
- 1 tsp chilli flakes
- 500g stir-fry vegetables or coleslaw mix(ours was a mixture of cabbage, carrots and beansprouts)
- 2½ tbsp light soy sauce
- 1 tbsp chilli sauce(we used jalapeño hot sauce, but sriracha or sweet chilli sauce would work well)
- 2 tsp sesame oil
- cooked riceto serve
- 10g coriander leavesto serve
- 1 tbsp black sesame seedsto serve
Nutrition: Per serving
- kcal225
- fat14g
- saturates3g
- carbs9g
- sugars6g
- fibre1g
- protein15g
- salt1.54g
Method
step 1
Heat the vegetable oil in a large frying pan or wok over a high heat and cook the pork mince for 6-7 mins until golden and crisp. Scatter in the white parts of the spring onions, the ginger, garlic, onion granules and chilli flakes, and continue to cook for 3-4 mins, stirring often.
step 2
Stir in the stir-fry vegetables, tossing well to combine. Cook for 5-6 mins more until the cabbage has started to soften, then pour in the soy sauce, chilli sauce and sesame oil. Stir well to combine.
step 3
Serve in bowls over fluffy rice, topped with coriander leaves and sesame seeds.
