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Unstuffed Egg Roll Bowls

1 lb. ground pork
2 10 oz. bags of cabbage slaw {includes green and purple cabbage, carrots and broccoli}
1/2 onion, finely minced
1 clove garlic, minced
2 T. soy sauce
2 T. rice wine vinegar
1 t. worchestershire sauce

cooked rice

1.  In a large skillet cook the pork, along with the onion and garlic, until no longer pink and juices run clear.
2.  Add in packaged slaw, soy sauce, rice wine vinegar and worchestershire sauce.  Stir fry for 5 minutes over medium-high heat.
3.  Add in salt and pepper, turn off the heat and serve over warm cooked rice.

*You can also go Laura Ingalls on this one and shred up your own cabbage and carrots instead of buying the pre-packaged mix.  I did that this last time and it was also very easy!