EGG ROLL IN A BOWL

JEAN VUU OpenSquare, Seattle

INSTRUCTIONS

In a large skillet, brown the pork or beef until no longer pink.

Drain some of the fat/grease from the meat.

Add the garlic and sauté for 30 seconds. Add the cabbage/coleslaw, soy sauce, and ginger, and sauté until desired tenderness. You can add a little water if you need more liquid to sauté the coleslaw down.

Make a well in the center of the mixture and add the egg. Scramble until done over low heat.

Stir in sriracha. Drizzle with sesame oil and sprinkle with green onions.

Add additional soy sauce and sriracha if desired.

PREP TIME: 10 minutes
COOK TIME: 15 minutes
TOTAL TIME: 25 minutes

INGREDIENTS
1 lb (16 ounces) ground pork or beef
1 tsp minced garlic
14 ounces shredded cabbage or coleslaw mix
1/4 cup low-sodium soy sauce
1 tsp ground ginger
2 tsp sriracha
1 whole egg
1 tbsp sesame oil
2 tbsp sliced green onions

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