Recipe: Egg Roll in a Bowl
By Jenny Osburn
Jenny Osburn is the author of The Union Street Café Cookbook. Her second collaboration with Laura MacDonald of Deep Hollow Print, The Kitchen Party Cookbook, is now available! Find more recipes at jennyosburn.com and see what she’s up to on instagram at jenny.osburn
You might think that since I owned a restaurant and write cookbooks that my family must eat well almost all the time. The truth is, my kids are as picky as any and don’t always appreciate my efforts in the kitchen. So when Katie from Valley Harvest Sweet Potatoes sent me the recipe for “Egg Roll in a Bowl,” I gave it a whirl. It was easy! It was healthy! It was soooo delicious! The original recipe calls for a bag of coleslaw mix, which works perfectly. I thought I should adapt it in honour of her and her husband Phil’s sweet potato farm, so my version calls for chopping up your own veggies (it’s still quick and easy). You could also sub in a bag of Randsland salad mix for both the cabbage and sweet potato. This is great dish for the kids to make when it’s their turn to make dinner, perhaps for a certain holiday?
Egg Roll in a Bowl
Katie suggests topping this with kimchi and sriracha sauce. My kids like a squirt of plum sauce. I can’t resist a sprinkle of sesame seeds and a handful of green onions.
3-5 cloves garlic, minced or grated
1 tsp grated ginger
1/3 C soy sauce
2 Tbsp sesame oil
1 large onion, sliced thinly
1 lb. ground pork
1/2 small cabbage, shredded
1 small sweet potato or 1 large carrot, grated
Chopped green onions (optional)
Toasted sesame seeds (optional)
In a bowl, combine the garlic, ginger, soy sauce and sesame oil. Set aside. In a large skillet, brown the pork and onions over medium-high heat, adding a splash of oil if your pork is on the lean side. Add the cabbage and sweet potato and stir to combine. Add the sauce mixture to the meat and veggies. Stir and cook for another few minutes, until the cabbage is crisp-tender.
Serve over rice if you like, topped with green onions and sesame seeds.