Thanks so much to Tanya for insisting that I’d love this! We all did! Also known as ‘crack slaw’, this is a super easy weeknight wonder, it’s easily doubled (I always do), and it’s borrowed from Peace Love and Low Carb – enjoy!
Pork Egg Roll In A Bowl
2 T. sesame oil
3 cloves of garlic, minced AND 1 small onion, diced
1 bunch green onion, sliced – white and green parts separated
1 lb. ground pork
1/2 t. ground ginger
salt and freshly ground pepper to taste
1 T. Sriracha (or garlic chili sauce) + more for serving
1 bag (397 g/14 oz) coleslaw
3 T. soy sauce AND 1 T. rice wine vinegar
2 T. toasted sesame seeds
Heat up the sesame oil in a large skillet over medium-high heat and cook the garlic, onion and white portion of the green onions for a couple of minutes until the onions are softened. Add in the pork, ginger, salt and pepper and Sriracha and cook, breaking up the pork as you go, until everything is well combined and the pork is no longer pink.
Add in the coleslaw, soy sauce and rice wine vinegar and simmer for a few minutes until the cabbage is tender then serve it up in big bowls with the remaining green onion and toasted sesame seeds as garnish. Brock and I enjoyed ours straight up, but the girls loved their dinner over rice.