Eggroll in a Bowl

2 tbsp. Dark Toasted Sesame Oil

1 clove garlic, minced

1 lb. ground pork

2 tbsp. Honey Ginger White Balsamic

1/2 onion, thinly sliced

1 14 oz bag of shredded cabbage/carrot blend (coleslaw)

1/4 c. soy sauce

1 tbsp. Sriracha

1 green onion, thinly sliced

1 tbsp. sesame seeds (optional)

In a large skillet over medium heat, heat Dark Toasted Sesame Oil. Add garlic and onion and sauté until fragrant, 2 to 3 minutes. Add pork and cook until no pink remains.

Add slaw. Stir to combine with meat and add soy sauce, Honey Ginger White Balsamic and Sriracha.

Cook until cabbage is tender, 5 to 8 minutes.

Transfer mixture to a serving dish and garnish with green onions and sesame seeds. Serve.