Egg Roll in a Bowl

Ingredients

• Ground Pork — 2 lb browned and drained ($6.80)
• Eggs — 9 large medium-boiled and halved ($2.25)
• Cabbage — 2 lb shredded ($2.00)
• Carrots — 3 whole shredded ($0.40)
• Peanuts — 1/2 cup chopped, for topping ($0.75)
• Soy Sauce — 1/3 cup ($0.55)
• Sesame Oil — 2 Tbsp toasted ($0.30)
• Rice Vinegar — 2 Tbsp ($0.20)
• Sriracha — 2 Tbsp ($0.20)
• Fresh Ginger — 1 Tbsp grated ($0.20)
• Ground Fennel — 1/2 tsp whisked into the sauce ($0.05)
• Garlic — 6 cloves minced ($0.30)
• Green Onions — 4 stalks whites and greens separated ($0.50)
• Cooking Oil — 1 Tbsp for searing ($0.15)
• Salt — 1 tsp ($0.02)
• Black Pepper — 1 tsp ($0.02)

Instructions

1. 11. Boil the Eggs First - Bring a pot of water to a rolling boil. Lower in all 9 eggs and cook 7-8 minutes for a set white and a jammy yolk. Move straight to an ice bath for 5 minutes then peel. Leave them whole for storage and halve them only when you eat.
2. 22. Mix the Sauce - Whisk together the soy sauce toasted sesame oil rice vinegar sriracha grated ginger and ground fennel in a small bowl. Set aside. The fennel goes in here rather than into hot oil where it would scorch.
3. 33. Brown the Pork - Heat 1 tbsp cooking oil in a large skillet or wok over medium-high. Add the minced garlic and the white parts of the green onions and cook 1 minute until fragrant. Add the ground pork and cook until browned breaking it apart as it goes. Drain the rendered fat.
4. 44. Cabbage Goes In Hot and Fast - Add the shredded cabbage and carrots to the skillet. Cook 4-5 minutes over high heat tossing constantly until the cabbage has wilted but still has some bite. Do not cover the pan.
5. 55. Sauce and Assemble - Pour the sauce over everything and toss 1-2 minutes until coated. Divide the pork and cabbage among 6 containers and top with the green onion tops. Store the peeled eggs and the chopped peanuts separately. At serving reheat the bowl then halve 1.5 eggs over the top and scatter the peanuts.