Egg Roll in a Bowl

Ingredients

• 1 pound ground pork
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce (use tamari for a gluten-free egg roll bowl)
• 1 teaspoon fresh ginger, grated
• 2 cloves garlic, minced
• 1 medium head of cabbage, thinly sliced (about 6 cups)
• 1 cup shredded carrots
• 1/2 cup green onions, chopped
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• Sesame seeds (optional)
• Sliced green onions (optional)
• Sriracha sauce, for added heat (optional)

Instructions

1. In a large skillet, heat 1 tablespoon of sesame oil over medium heat. Add the ground pork and cook for 5-7 minutes until it is browned and cooked through, breaking it apart with a spatula as it cooks.
2. Stir in 1 tablespoon of soy sauce, grated ginger, and minced garlic. Cook for an additional 2-3 minutes to allow the flavors to meld.
3. Add the sliced cabbage and shredded carrots to the skillet, stirring well to combine with the pork mixture. Cook for about 5 minutes, or until the cabbage is tender yet crisp.
4. Pour in 2 tablespoons of rice vinegar and an additional tablespoon of soy sauce, stirring thoroughly to distribute the flavors evenly.
5. Stir in the chopped green onions and cook for an additional minute, just until they soften slightly.
6. Transfer the egg roll in a bowl to serving dishes. Garnish with sesame seeds, additional green onions, and a drizzle of sriracha sauce, if desired.