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Blackstone Egg Roll in a Bowl

Blackstone egg roll in a bowl delivers deconstructed egg roll flavor with a griddle stir-fry of browned ground pork, wilted-yet-crunchy cabbage, and a glossy Asian sauce. It’s a low carb, healthy main dish that’s quick to cook and easy to bowl up for weeknight dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Blackstone egg roll in a bowl
  • 1 lb ground pork
  • 1 can (14 oz) coleslaw mix bagged coleslaw mix works best for speed
  • 3 tbsp oil neutral oil for browning
  • 5 garlic, minced
  • 1 tbsp ginger, grated
  • 1 cup soy sauce use regular or low-sodium as desired
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp sriracha
  • 2 green onions, sliced
  • 1 sesame seeds for garnish

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Heat and brown the pork
  1. Heat a griddle (or large cast iron skillet) to medium-high and add the oil until shimmering.
  2. Add the ground pork and cook for 5-6 minutes, breaking it up with spatulas, until browned with no pink remaining.
Cook aromatics and wilt cabbage
  1. Add the minced garlic and grated ginger, cooking for 1 minute until fragrant.
  2. Add the coleslaw mix and cook for 5-6 minutes, stirring, until the cabbage is wilted but still has some crunch.
Sauce and finish
  1. Combine soy sauce, rice vinegar, sesame oil, and sriracha, then pour over the mixture.
  2. Toss everything together for 2 minutes to coat evenly and warm through.
  3. Garnish with sliced green onions and sesame seeds, then serve hot.

Notes

For best texture, cook the cabbage in the sauce only until glossy and hot—overcooking removes the crunch. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a hot skillet for 3-4 minutes. Freezing isn’t recommended because cabbage can soften noticeably. For a gluten-free option, use gluten-free soy sauce.