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
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.
Add garlic and ginger; stir constantly for another minute, being sure not to allow the garlic to burn.
Add the ground pork; cook by stirring and crumbling until no pink remains.
Add the liquid amines, rice vinegar, and additional toasted sesame oil.
Add the slaw mix, pepper, and salt; toss frequently for several minutes until slaw mix wilts and softens a bit.
Remove from heat and top with reserved dark green scallion parts.