Egg Roll Bowls

Ingredients

• Vegetable Oil1 tbsp
• Garlic, minced1 clove
• Fresh Ginger, finely chopped1 tbsp
• Ground Pork1 lb
• Toasted Sesame Oil1 tbsp
• Green Cabbage, thinly sliced¼ medium head
• Yellow Onion, thinly sliced½
• Shredded Carrots1 cup
• Reduced-Sodium Soy Sauce¼ cup
• Sriracha1 tbsp
• Kosher Saltto taste
• Scallion, thinly sliced1
• Toasted Sesame Seeds1 tbsp

Method

1. Cook the aromatics. In a large skillet over medium heat, heat vegetable oil. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute.
2. Brown the pork. Add ground pork and cook, breaking into pieces with a spoon, until fully cooked through, 8–10 minutes.
3. Add vegetables. Push pork to one side of the skillet and pour sesame oil into the empty side. Add cabbage, onion, and carrots. Stir to coat in the oil, then combine with the pork. Add soy sauce and sriracha. Cook, stirring, until cabbage is tender, 5–8 minutes. Season with salt.
4. Serve. Divide into bowls and top with scallion and toasted sesame seeds.