Egg Roll Bowl


1 tbsp. vegetable oil
1 clove garlic, minced
1 tbsp. minced fresh ginger
1 lb. ground pork
1 tbsp. toasted sesame oil
1/2 onion, thinly sliced
1 c. shredded carrot
1/4 green cabbage, thinly sliced
1/4 c. low-sodium soy sauce
1 tbsp. sriracha
Kosher salt
1 green onion, thinly sliced
1 tbsp. toasted sesame seeds


Step 1: In a large skillet over medium heat, heat vegetable oil. Add garlic and ginger and cook until fragrant, 1 minute.
Add pork and cook, stirring occasionally, until meat is golden in parts and cooked through, 8 to 10 minutes, breaking meat into small pieces with spoon or spatula.

Step 2: Push pork to the side and add sesame oil. Add onion, carrot, and cabbage. Stir to combine with meat and add soy sauce and sriracha. Cook until cabbage is tender, 5 to 8 minutes. Season to taste with salt.

Step 3: Transfer mixture to a serving dish and garnish with scallions and sesame seeds.


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