Egg Roll in a Bowl – Better Than Takeout!

Heat a large skillet over medium high heat.

Dice half a yellow onion and add it to the skillet.

Add 1 pound of ground pork to the skillet with the onions and brown until the pork is cooked through and no longer pink.

If out of minced garlic, substitute with 1/2 teaspoon of garlic powder.

Use a meat chopper to break up the pork as it cooks.

If the pork releases a lot of grease, drain it off.

Add 1/2 cup of chicken broth, 1 tablespoon of rice vinegar, 1 tablespoon of sesame oil, 1/4 cup of soy sauce, and 1/2 teaspoon of ground ginger to the skillet and reduce heat to medium low.

Stir to combine all ingredients in the skillet.

Add 16 oz of coleslaw mix and 1/2 cup of shredded carrots to the skillet and stir to coat with the sauce.

Cook on medium high heat until the coleslaw is soft, about 7 to 10 minutes.

Dice 2 green onions and sprinkle them on top before serving.

Equipment Needed

Spice Level: