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Ingredients
- 2 tablespoons olive oil
- 3 medium carrots, shredded (about 1 cup)
- 3 scallions, thinly sliced, white and green parts separated
- 1 red bell pepper, thinly sliced
- Kosher salt and freshly ground black pepper
- 2 cloves garlic, minced
- 1 teaspoon finely grated peeled fresh ginger (from a 1-inch piece)
- 1 pound ground pork
- 1/2 cup chicken broth
- 4 tablespoons honey
- 3 tablespoons rice wine vinegar
- 2 tablespoons low-sodium soy sauce
- 2 pinches crushed red pepper flakes
- 2 cups finely shredded Napa cabbage (about 4 1/2 ounces)
- 2 cups finely shredded red cabbage (about 6 ounces)
- Black and white sesame seeds, for serving
- Sriracha, optional, for serving
Cooking Instructions
Step 1: Heat the olive oil in a large skillet over medium-high heat. Add the carrots, scallion whites, bell pepper, 1 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables just start to soften but are still bright in color, 3 to 4 minutes. Add the garlic and ginger and cook, stirring occasionally, until just softened, about 1 minute. Add the pork, 1/2 teaspoon salt and a few grinds of black pepper and cook, breaking up the pork with a spoon and stirring occasionally, until no longer pink, 5 to 6 minutes.
Step 2: Stir in the chicken broth, 2 tablespoons of the honey, 2 tablespoons of the vinegar, soy sauce, and 1 pinch of red pepper flakes, then gently fold in the cabbages and bring to a simmer. Continue to cook, stirring carefully so that the cabbage doesn’t fall out of the pan, until the liquid is completely absorbed and the cabbage is wilted and softened, 4 to 5 minutes.
Step 3: Meanwhile, mix the remaining 2 tablespoons honey, 1 tablespoon vinegar, and a pinch of red pepper flakes together in a small bowl. Divide the pork mixture among 4 bowls and spoon 1 tablespoon honey sauce over the top. Sprinkle with the scallion greens and sesame seeds and drizzle with sriracha if using.
Enjoy this “egg roll in a bowl” from FoodNetwork!