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.