Go Back

Blackstone Egg Roll in a Bowl

Blackstone egg roll in a bowl brings the flavors of a deconstructed egg roll to a griddle stir fry. Ground pork and cabbage cook until the cabbage wilts but stays crunchy, then get tossed in a savory soy-ginger sauce for a quick, low-carb weeknight meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Ground pork
  • 1 lb ground pork
Coleslaw mix
  • 1 bag (14 oz) coleslaw mix
Stir-fry aromatics and sauce
  • 3 tbsp oil Use neutral oil for cooking on the griddle.
  • 5 garlic Minced (about 5 cloves).
  • 1 tbsp ginger Grated.
  • 0.25 cup soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp sriracha
Finishing
  • 2 green onions Sliced.
  • sesame seeds For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Griddle stir-fry
  1. Heat Blackstone griddle to medium-high and add oil.
  2. Cook ground pork for 5-6 minutes, breaking it up with spatulas, until browned.
  3. Add garlic and ginger, cooking for 1 minute until fragrant.
  4. Add coleslaw mix and cook for 5-6 minutes until cabbage is wilted but still has some crunch.
  5. Combine soy sauce, rice vinegar, sesame oil, and sriracha, then pour over the mixture.
  6. Toss everything together for 2 minutes, then garnish with green onions and sesame seeds.

Notes

For best texture, avoid overcooking the cabbage—cook just until wilted while keeping a little crunch. Store leftovers in an airtight container in the fridge up to 3 days; reheat in a skillet or on the griddle until hot. Freezing isn’t recommended because cabbage can soften too much. For a lighter option, use ground turkey instead of ground pork.