Pork Egg Roll in a Bowl
with Apricot-Chili “Duck Sauce”
Give weeknight dinner a fun weekend feel with this takeout-inspired egg roll-in-a-bowl! This pork and veggie stir-fry features all the classic egg roll flavors you love, minus that finicky deep-fried wrapping. Sautéed carrots, cabbage, and bok choy are tossed with sesame oil and topped with sesame-soy glazed pork. For extra flair, everything’s drizzled with an apricot chili “duck sauce,” adding fruity heat to this flavor-packed dish. Let the good dinner times roll!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
1 unit
Apricot Jam
1 ounce
Sweet Thai Chili Sauce
(ContainsSoy)2 tablespoon
Soy Sauce
(ContainsSoy, Wheat)6 milliliters
Ponzu Sauce
(ContainsSoy, Wheat, Fish)2 tablespoon
Sesame Oil
4 ounce
Shredded Carrots
4 ounce
Shredded Red Cabbage
4 ounce
Bok Choy & Napa Cabbage
10 ounce
Ground Pork
Not included in your delivery
2 teaspoon
Cooking Oil
¼ teaspoon
Sugar
Kosher Salt
Pepper
• In a small bowl, combine jam, chili sauce, half the soy sauce, and 2 TBSP hot water (4 TBSP for 4 servings). Set apricot-chili duck sauce aside. • In a separate small bowl, combine ponzu, half the sesame oil, remaining soy sauce, and 1⁄4 tsp sugar (1⁄2 tsp for 4). Set sesame-soy mixture aside.
• Heat a drizzle of oil in a large pan over medium-high heat. Add carrots, red cabbage, and bok choy and napa cabbage to hot pan. Cook, stirring occasionally, until lightly browned and tender, 3-5 minutes. Remove from heat. • Transfer veggie stir-fry to a medium bowl. Stir in remaining sesame oil and a pinch of salt and pepper. Wipe out pan.
• Heat a drizzle of oil in same pan over medium-high heat. Add pork*; using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. • Break up meat into pieces and continue cooking until pork is cooked through, 1-2 minutes. • Stir in sesame-soy mixture. Cook until flavors meld, 1-2 minutes more.
• Divide veggie stir-fry between bowls. Top with pork. Drizzle with apricot-chili duck sauce and serve.