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Egg Roll Bowl
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|1 1/2 pounds||ground pork|
|1||yellow onion, finely chopped|
|1 1/2 tablespoons||sesame oil|
|1/4 cup||low-sodium soy sauce|
|2 tablespoons||hoisin sauce|
|4 cloves||garlic, minced|
|1 teaspoon||ground ginger|
|1 (16 oz.) bag||coleslaw mix with carrots|
|2||green onions, chopped diagonally|
|1/4 teaspoon||red pepper flakes|
|Kosher salt, to taste|
|freshly ground pepper, to taste|
|Rice, cooked, garnish, optional|
In a small bowl, whisk together soy sauce and hoisin sauce, then set aside.
In a large pan or skillet over medium-high heat, cook ground pork until browned.
Drain fat, if necessary.
Season with salt, pepper, ginger and red pepper flakes, then stir in sesame oil. Add onion and garlic and cook for another 6-8 minutes, or until onion is softened.
Stir in soy sauce and hoisin sauce, then mix in coleslaw and carrots and cook for another 5-7 minutes, or until cabbage has just wilted.
Taste and adjust seasoning, if necessary, then remove from heat.
Serve hot with rice and garnish with chopped green onions.