Egg Roll Bowl with Thai Chile Guava Jam
- 17 Apr, 2025
- Posted by: Julia Heffelfinger
Egg Roll Bowl with Thai Chile Guava Jam
Rated 5.0 stars by 1 users
Category
entree
Servings
4
This flavor-packed stir-fry tastes like a deconstructed egg roll with sweet-and-sour sauce. Ground pork is sautéed with a generous mix of vegetables and aromatic ingredients like ginger and garlic, then finished with a touch of soy sauce and our Thai Chile Guava Jam for a perfect balance of heat and sweetness. A food processor helps cut down on prep time, but chopping everything by hand works just as well.
Author:Julia Heffelfinger
Ingredients
4 garlic cloves
One 2-inch knob peeled fresh ginger, roughly chopped
5 oz shiitake mushrooms, stemmed
2 medium carrots
2 Tbsp neutral oil, such as canola or grapeseed
4 scallions, white and light green parts thinly sliced
1 lb ground pork
Kosher salt
½ small Napa cabbage—cored, and thinly sliced
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6 Tbsp Terrapin Ridge Farms Thai Chile Guava Jam
2 Tbsp soy sauce
Steamed rice and lime wedges, for serving
Directions
In a food processor fitted with a blade, pulse garlic and ginger until very finely chopped; transfer to a small bowl. Pulse mushrooms until finely chopped and scrape into a medium bowl—don’t worry about cleaning the food processor, it’s all going in the same skillet! Swap blade for shredding disc (large holes facing up) and shred carrots; transfer to a separate bowl.
In a large 12-inch skillet, heat 1 tablespoon of the oil over medium-high. Add garlic, ginger, and three-quarters of scallions (reserve rest for garnish), and season with salt. Cook, stirring occasionally, until fragrant and tender, about 1 minute. Add mushrooms and carrots, season with more salt, and cook until tender and beginning to brown, 4 to 5 minutes. Scrape mixture into a large bowl. Do not wipe out skillet.
Return skillet to high heat and add remaining 1 tablespoon of oil. Add pork and cook undisturbed until starting to brown, 2 to 3 minutes. Break it up with a spatula and cook, stirring occasionally, until no longer pink, about 1 minute more. Add to bowl with vegetables. Do not wipe out skillet.
Add cabbage to skillet, season with salt, and cook over high heat, stirring occasionally, until wilted and beginning to brown, 2 to 3 minutes. Return pork and vegetable mixture to skillet and stir to combine. Add soy sauce.
Using a spatula, make a well in the center of the stir fry and add 2 tablespoons of the jam. Let cook, stirring slightly, until jam begins to melt, about 30 seconds. Stir to evenly distribute through stir-fry. Remove from heat
In a small heatproof bowl, microwave remaining ¼ cup jam in 30-second increments, stirring between each, until smooth and pourable.
Spoon stir-fry over steamed rice in four shallow bowls. Drizzle with warm jam, garnish with reserved scallions, and serve with lime wedges on the side.
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