Egg Roll in a Bowl

from ButterYum

makes 6 servings

Ingredients

    • 2 tablespoons toasted sesame oil

    • 1 bunch scallions, sliced (light and dark parts separated)

    • 1 tablespoon minced or pressed fresh garlic

    • 1 tablespoon minced or grated fresh ginger

    • 1 1/2 pounds ground pork (or turkey or chicken)

    • 3 tablespoons liquid aminos (or low-sodium soy)

    • 1 tablespoon rice vinegar (seasoned or unseasoned)

    • 1 tablespoon sesame oil

    • 1 pound tri-colored slaw mix

    • 1/4 teaspoon ground black pepper

    • 1/8 teaspoon fine salt

Directions

    1. In a 12-inch or larger skillet over medium-high heat, cook light green scallion parts in 2 tablespoons toasted sesame oil for a minute or two.

    2. Add garlic and ginger; stir constantly for another minute, being sure not to allow the garlic to burn.

    3. Add the ground pork; cook by stirring and crumbling until no pink remains.

    4. Add the liquid amines, rice vinegar, and additional toasted sesame oil.

    5. Add the slaw mix, pepper, and salt; toss frequently for several minutes until slaw mix wilts and softens a bit.

    6. Remove from heat and top with reserved dark green scallion parts.