This skillet dish uses the familiar savory filling of an egg roll without a wrapper. Ground beef or pork cooks with cabbage, carrot, ginger, garlic, soy sauce, and hoisin, while green onions added in two stages keep some fresh flavor for the finish.
Ingredients
- 1 pound ground beef or ground pork
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon fresh minced ginger
- 2 teaspoons fresh minced garlic
- 1/4 cup soy sauce
- 1 bag coleslaw mix
- 1/2 cup grated carrot
- 1 bunch green onions, chopped and divided in half
- 1 tablespoon hoisin sauce
- Salt and pepper, to taste
Skillet directions
- Crumble the ground beef or pork into a large skillet. Cook, stirring and breaking up the meat, until it reaches 160°F (71°C). Drain excess fat if needed.
- Add half of the chopped green onions, the sesame oil, and rice vinegar. Cook for 1 minute.
- Stir in the minced garlic, hoisin sauce, ginger, coleslaw mix, grated carrot, and soy sauce. Continue cooking and stirring until the cabbage in the coleslaw mix has wilted.
- Fold in the remaining green onions. Taste and season with salt and pepper before serving.
Keep the pan moving after the cabbage goes in so the sauce coats the vegetables evenly. Stop cooking once the cabbage is wilted rather than softening it longer than necessary.
