The Kitchn: Egg roll in a bowl is all flavor and no fuss
3 cloves garlic, minced
1 tablespoon minced peeled fresh ginger
1 (14-ounce) bag coleslaw mix
2 tablespoons tamari, soy sauce or coconut aminos
1/4 cup thinly sliced scallions
1 teaspoon toasted (Asian) sesame oil
1 teaspoon rice vinegar
Heat the oil in a large frying pan over medium-high heat until shimmering. Add the pork and onion, and season with the salt and pepper. Cook, breaking up the meat into small pieces with a wooden spoon, until the meat is cooked through and the onion is tender, about 8 minutes.
Add the garlic and ginger, and cook until fragrant, about 1 minute. Add the coleslaw mix and tamari and cook, stirring occasionally, until the cabbage is crisp-tender, about 3 minutes. Remove from the heat, add the scallions, sesame oil and rice vinegar, and stir to combine. Taste and season with salt and pepper as needed.
Recipe notes: Leftovers can be stored in an airtight container in the refrigerator for up to four days.
(Christine Gallary is food editor-at-large for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)
