February: Egg Roll In a Bowl

Slice half a cabbage into thin strips, using a quarter of both purple and green cabbage.

Slice two carrots lengthwise into long thin strips.

Cut a medium onion into thin strips, leaving the bottom on to keep the layers together, then cut into quarters and slice vertically through the quarters to make small strips.

Mince about an inch of fresh ginger and then mince three cloves of garlic.

Mix the sauce for the stir fry: combine 1 tablespoon brown sugar, 1 tablespoon sesame oil, 1 tablespoon pineapple habanero hot sauce, and 2 tablespoons soy sauce. Whisk together and set aside.

Place a big frying pan over medium heat and crumble the ground pork into the pan.

Once the pork is no longer pink, add the minced garlic and ginger and sauté until fragrant.

Add the carrots and onions to the pan and mix everything together.

As soon as the carrots start to soften, add the cabbage and toss the ingredients together.

Put the lid on the frying pan and continue to stir every few minutes while everything cooks.

Once everything is fork tender, add the sauce to the pan and stir it in. Continue to cook and stir for another five minutes to let the sauce soak into everything.

Serve the egg roll in a bowl, garnished with more hot sauce, green onion, and toasted sesame seeds.

Equipment Needed

Spice Level: