This one’s called “egg roll in a bowl”, because it reminds me of the filling inside of egg rolls, and it’s so good I don’t miss the fried outer wrapper.  I’m crazy for just about any kind of Asian food: Chinese, Japanese, Vietnamese, and I’ve been experimenting with Thai recipes as well. If I’m in a hurry, I will call for takeout in a New York minute!   But I also like to take a crack at making my own version of a favorite dish, and I’ve been pretty happy with the results.  Most ingredients traditionally used for Asian cuisine are readily available in supermarkets these days, and when you experiment in your own kitchen, you can season the dish exactly to your liking.  — L. Weal

INGREDIENTS
1/2 pound ground pork
2 medium carrots
1/2 head medium cabbage
2 tablespoons canola oil
1 tablespoon fresh minced garlic
1 tablespoon fresh minced ginger
Kosher salt
Ground black pepper

SAUCE
2 tablespoons soy sauce
1/2 tablespoon brown sugar
1 tablespoon sesame oil
2 teaspoons red pepper flakes

TOOLS
small (1 1/2-quart) mixing bowl
measuring spoons
cutting board
chef’s knife
food processor or grater
large (12-inch) skillet or wok
cooking spoon

METHOD
1. Mix together SAUCE ingredients and set aside.
2. Remove core from cabbage, place cut side down, and then cut into thin strips with chef’s knife.
3. Peel carrots and then shred.
4. Heat canola oil in skillet over medium-high heat until hot and then add pork, ginger, and garlic. Add salt and pepper to taste. Stir frequently until meat is browned, about 3 – 5 minutes.
5. Add cabbage and carrots and continue stir frying until cabbage is wilted — about 5 minutes.
6. Add prepared SAUCE and continue stir frying until vegetables are well-coated — about 1 minute. Serve alone or over hot white rice.

NOTES & TIPS
• Try adding thinly sliced mushrooms to the mix. Garnish with sesame seeds or chopped green onion.
• To reheat: heat 1/2 tablespoon sesame oil in a skillet or wok and stir-fry again for about 2 minutes.

READY IN
30 minutes

YIELD
4 servings