This is a yummy dish I made earlier this week. I had already decided it would be the one I shared today, and so was pleasantly surprised to find my daily email from Punchbowl telling me that it's Chop Suey Day.
According to that definition, this recipe counts as Chop Suey! It's basically a deconstructed pork egg roll, but also kind of like pork fried rice. I got the idea from Mostly Homemade Mom, and switched it up a little, adding some extra veggies and seasonings. Here's my version.
Pork Egg Roll Skillet
Ingredients:
1½ lbs. ground pork
14 oz. package cole slaw mix
1 cup sliced mushrooms
½ cup edamame, thawed
1 tsp garlic powder
1 tsp Bangkok Blend
2 tsp powdered ginger
¼ cup soy sauce
Green onions, sliced
Sweet chili sauce, optional
Directions:
Brown the ground pork in a large skillet. Add the mushrooms, cole slaw mix, mushrooms, and edamame, and cook over medium-high heat. Stir in the garlic powder, Bangkok, and powdered ginger. When vegetables are beginning to soften, add the soy sauce and stir well. Taste for seasoning, adjusting if necessary. When veggies are cooked to your preference, remove from heat and garnish with sliced green onions. Drizzle each serving with sweet chili sauce, if desired.
Makes 6 servings.
This is so super easy to throw together. Love it! And my family loved it too. Of course, it is totally customizable to fit your family's preferences and works well with whatever you happen to have on hand at the moment. You can chop regular cabbage instead of using the cole slaw mix, but I love the convenience of it, because it also adds carrots without having to get out your grater.
I used Penzeys Bangkok Blend, which is a salt-free Thai-style seasoning. I happen to know that Penzeys is offering a 1/4 cup jar of it as a free gift with purchase right now on their website. (They are also offering free shipping with $30 order.) I am not affiliated with Penzeys in any way (I wish!), and I don't benefit in any way from promoting them, I just thought I would pass that little tidbit along! I really love the Bangkok Blend. If Penzeys isn't an option for you, I found that Spice Islands has a Thai Blend.
This dish really does taste like an egg roll without the wrapper. Perfect for my husband and I who are doing low carb. According to my calculations, it comes out to just below 4 carbs per serving (without the chili sauce). Very nice! Of course, that will vary depending on the veggies you choose. I served it over brown rice for my kiddos. If you are not low-carbing, you can just add cooked rice right into the skillet to make it like fried rice. I splurged a little (carb-wise) and drizzled some sweet chili sauce on top of mine. It's fine without, but that made it even better.
My whole family loved this, and I love having another super quick and easy recipe for dinner now that my kids are heading back to school next week.
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