This delicious egg roll in a bowl recipe is so good and quick to make. If you are cooking for a group, double the recipe. Your guests will love this dish, and one that you may find yourself making when you are in the mood for something quick, delicious, and nutritious.

Servings: Makes 4 servings

Instructions:

1. Heat sesame oil in a large skillet over medium heat. Add red onion and cook for 2-3 minutes. Add garlic and ginger. Cook until fragrant, about 1 minute. Add ground pork and sriracha sauce. Cook and crumble until pork is cooked through, about 7-10 minutes.
2. Add coleslaw mix, red bell pepper, carrots, soy sauce, rice wine vinegar, black pepper, and salt to taste, and stir until well combined. Cook, stirring occasionally, until cabbage is tender, about 5 minutes.
3. Spoon pork-cabbage mixture into a serving bowl over white or brown rice or udon or soba noodles. Drizzle with a sauce of choice, and garnish with chopped green onions, if desired. 
4. Serve immediately.

Note – To make your coleslaw mix, shred 1 medium (1.5 lbs) green cabbage head (equivalent to 8 cups) or for more color, 4 cups green cabbage and 4 cups red cabbage, and 1-2 medium-sized carrots.

Recipe compliments of OPL Naturalist Yvonne Dwyer.