About this recipe

All the savory, satisfying flavors of a classic egg roll — without the wrapper or the deep fryer. This quick stir-fry comes together in one skillet with seasoned ground pork, shredded cabbage, carrots, and a punchy soy-sesame sauce. It's a weeknight hero: ready in under 30 minutes, naturally low-carb, and endlessly customizable.

Instructions

1. 1

   In a small mixing bowl, whisk together the soy sauce (or tamari), rice vinegar, Sriracha, and honey. Set aside.

2. 2

   Heat the neutral oil in a large skillet or wok over ^[medium-high heat]. Add the ground pork and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6–8 minutes. Drain any excess fat if needed.

3. 3

   Push the pork to one side of the pan. Add the white parts of the green onions, garlic, and ginger to the empty side. Sauté for 1–2 minutes until fragrant, then stir everything together.

4. 4

   Add the shredded green cabbage and carrots to the skillet. Toss to combine with the pork. Stir-fry for 4–5 minutes, until the cabbage is wilted but still has a slight bite.

5. 5

   Pour the sauce over the skillet and toss everything to coat evenly. Cook for 1–2 more minutes until the sauce is absorbed and everything is glossy. Drizzle with sesame oil and stir to combine.

6. 6

   Divide into bowls and top with the green parts of the sliced green onions and toasted sesame seeds. Serve as-is for a low-carb meal, or over steamed rice or cauliflower rice.