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Blackstone Egg Roll in a Bowl

Blackstone egg roll in a bowl with a colorful griddle stir fry of browned pork, wilted-crisp cabbage, and an Asian sauce you pour in for a quick toss. This deconstructed egg roll skillet is low carb and ready in about 25 minutes.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Pork and stir-fry base
  • 1 lb ground pork
  • 1 can (14 oz) coleslaw mix
  • 3 tbsp oil
  • 5 clove garlic minced
  • 1 tbsp ginger grated
Asian sauce and finishing
  • 0.25 cup soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp sriracha
  • 2 green onions sliced
  • 0.25 cup sesame seeds for garnish

Equipment

  • 1 Blackstone griddle

Method
 

Griddle stir-fry
  1. Heat Blackstone griddle to medium-high and add oil. Wait until the oil is shimmering before adding the pork.
  2. Cook ground pork for 5-6 minutes, breaking it up with spatulas, until browned. Keep the heat at medium-high so the meat browns instead of steaming.
  3. Add garlic and ginger, cooking for 1 minute until fragrant. Stir continuously so they don’t burn.
  4. Add coleslaw mix and cook for 5-6 minutes until cabbage is wilted but still has some crunch. Spread it out to let moisture cook off on the griddle.
Sauce and serve
  1. Combine soy sauce, rice vinegar, sesame oil, and sriracha, then pour over the mixture. The sauce should sizzle immediately when it hits the hot griddle.
  2. Toss everything together for 2 minutes to coat evenly. Continue stirring until the cabbage looks glossy and the sauce reduces slightly.
  3. Garnish with green onions and sesame seeds right before serving. Use an overhead bowl shot for visibility of the sesame seeds.

Notes

Pro tip: keep the griddle at medium-high and don’t crowd the mixture so the cabbage wilts while still staying crisp. Refrigerate leftovers in a sealed container for up to 3 days; reheat on a griddle or skillet over medium heat until hot. Freezing is not recommended because cabbage can soften too much. For a dietary swap, use ground turkey in place of ground pork for a lighter option.