“This is an easy dinner recipe that is really tasty and much more healthy than the typical Chinese egg roll we all love. This recipe would also make a great filling for warmed butter lettuce leaves.”– Carolyn
Prep time 15 minutes
Cook time 15 minutes
450 calories per serving
- 1 Tablespoon Vegetable oil
- 1 bunch Scallions, light and dark green parts separated and all sliced thin
- 2 Tablespoons of finely chopped fresh Ginger
- 4 cloves of minced Garlic
- 1-1/4 to 1-1/2 lb ground Pork (preferably 80% lean)
- 2-14 oz bags of shredded Cabbage/Carrot coleslaw
- 1/3 cup Soy sauce
- 1/4 cup Sweet & Sour sauce (plus more for serving)
- 1 teaspoon toasted Sesame oil
- 1/3 to 1/2 cup chopped salted Cashews
- In a large nonstick skillet, heat the oil over medium high heat.
- Add the light green scallions and ginger and cook stirring constantly for a couple of minutes.
- Add the minced garlic and continue cooking for less than a minute.
- Add the ground pork, and using a spatula, break it up into crumbles as it cooks to a golden brown, less than 5 minutes.
- Add in 2 bags of coleslaw and soy sauce and cook, stirring until cabbage mix is wilted and soft, about 5 minutes.
- Stir in sweet and sour sauce, sesame oil, dark green scallions and chopped cashews and give it a big stir.
- This recipe is very forgiving and can be adjusted for your taste. Less or more of the ground pork, cabbage or seasonings to your taste will still be delicious.
- This recipe goes well with a side of your favorite rice, or my choice, quinoa.
If you try this recipe, let me know what you think by leaving a comment below. I would love to hear from you!