Egg Roll in a Bowl

Ingredients · for 4 (scales to your household)

• 454 g ground pork $5.49
• 2 tbsp vegetable oil $0.16
• 1 cup yellow onion $0.75
• 225 g mushrooms $2.42
• 2 cloves garlic $0.06
• 1 tbsp fresh ginger $0.05
• 454 g cabbage $1.19
• 140 g water chestnut $1.64
• 0.25 cup soy sauce $0.71
• 1 tbsp rice vinegar $0.10
• 1 tsp sesame oil $0.16
• 2 green onion $0.57
• 0.5 tsp black pepper $0.07
• 0.125 tsp red pepper flakes $0.01

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Prep everything first: dice the onion, mince the mushrooms, garlic, and ginger, chop the water chestnuts, and slice the green onions.
2. Heat the vegetable oil in a large skillet over medium-high heat and cook the ground pork until mostly cooked through, 8-10 minutes, seasoning lightly.
3. Add the onion, garlic, ginger, and mushrooms and cook 3-4 minutes until the mushrooms soften.
4. Stir in the coleslaw mix and cook 6-8 minutes until the cabbage is tender with a slight crunch.
5. Whisk together the soy sauce, rice vinegar, sesame oil, black pepper, and red pepper flakes.
6. Pour the sauce into the skillet along with the water chestnuts and toss 2-3 minutes until evenly coated.
7. Stir in the green onions just before serving.

Per serving