Name: Crack Slaw (Egg Roll Bowl)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 tblsp olive oil; 1 small onion, diced; 4 cloves garlic, minced; 1 lb ground lean pork; 1 tblsp minced fresh ginger; 1 cup(s) chopped mushrooms; 4 cup(s) shredded cabbage; 1/4 cup(s) reduced sodium soy sauce; 1 tblsp sesame oil; 2 tsp rice vinegar; salt and pepper, to taste; toasted sesame seeds, chopped green onions and/or Sriracha, for serving

Ingredients

Servings:

1 tblsp

olive oil

small onion, diced

cloves garlic, minced

1 lb

ground lean pork

1 tblsp

minced fresh ginger

1 cup(s)

chopped mushrooms

4 cup(s)

shredded cabbage

1/4 cup(s)

reduced sodium soy sauce

1 tblsp

sesame oil

2 tsp

rice vinegar

salt and pepper, to taste

toasted sesame seeds, chopped green onions and/or Sriracha, for serving

Directions 5 steps | 30 Minutes

Step 1

Heat the olive oil in a large skillet or wok over medium heat. Gather and prep all ingredients.

Step 2

Add the onion to the hot skillet and cook until softened and translucent. Add in garlic and cook until fragrant, 1-2 minutes.

Step 3

Move the onions to the sides of the pan and add in pork. Brown pork by sautéing until the pork is no longer pink and cooked through.

Step 4

Add the ginger, mushrooms and cabbage to the pan. Cook until the mushrooms are softened and the cabbage is wilted and tender. Season with salt and pepper.

Step 5

Stir in the soy sauce, sesame oil and rice vinegar. Let simmer for 2 minutes. Serve in bowls topped with Sriracha sauce, sesame seeds and chopped green onions.