Pork Egg Roll in a Bowl

This quick-fix meal is packed with protein, vitamins, and flavor. This meal-in-one is also colorful and crunchy. Another winning recipe my sister, Marla Payne, shared.It is SO GOOD that we had had to have a second helping! 

Our nephew Mason as he prepares what is basically a quick stir-fry meal . . . that was ABSOUTELY DELICIOUS! 

Pork Egg Roll in a Bowl   45 to 6 servings

1 pound ground pork

1 tablespoon canola oil

4 scallions (green onions), chopped, white and green parts separated

4 garlic cloves, minced

1 teaspoon minced fresh ginger

1 teaspoon garlic chili oil (or use sesame oil or more canola if this is not available)

1 (16-ounce) pkg. coleslaw mix or ½ of a large (3 lb.) cabbage, shredded

1/3 cup lower-sodium soy sauce or coconut aminos

1 teaspoon toasted sesame oil

Chopped peanuts and/or sesame seeds for garnish

1. Heat canola oil in a large skillet or wok over medium high. Ad pork; cook until browned, 5 to 7 minutes, using a spatula to break up any large pieces.
2. Add white part of the scallions, garlic, ginger and garlic chili oil to skillet; cook, stirring often, until fragrant, 1 to 2 minutes.
3. Add coleslaw mix, stirring to incorporate. Cook, stirring often, until vegetables are tender, 5 to 7 minutes.
4. Add soy sauce and sesame oil to skillet; stir to coat. Cook until all liquid is absorbed, 2 to 3 minutes. 
5. Garnish with green part of scallions, peanuts and sesame seeds, if desired.