Egg Roll in a Bowl

By S. Danford

Ingredients

• Creamy Chili Sauce:
• 2 T sesame oil
• 6 green onions, sliced, green and white parts divided
• 1/2 cup red onion, diced
• 5 cloves garlic, minced
• 1 lb ground pork, turkey, or chicken
• 1 t fresh grated ginger
• 2-3 T mayo sriracha
• 14 oz bag coleslaw mix
• 3 T soy sauce
• 1 T rice wine vinegar
• 1/4 t white or black pepper
• salt to taste
• black sesame seeds for garnish
• 1/4 cup mayonnaise
• Sriracha
• salt to taste

Preparation

Step 1

Heat sesame oil in a large skillet over medium heat
Add white parts of green onions, diced red onion and garlic and saute, stirring frequently until the red onion begins to soften, about 5 minutes.
Add meat, grated ginger, 1 T sriracha hot sauce and cook until meat is browned.
Add coleslaw mix, soy sauce, rice wine vinegar, white pepper and salt to taste and stir until well combined. Cook, stirring regularly, until cabbage is tender, about 5 minutes.

Creamy Chili Sauce:
Meanwhile, in a small bowl whisk together 1/4 mayo and 1-2 T hot sauce. Add a pinch of salt to taste. To drizzle, place sauce in a small plastic sandwich bag.

To plate:
Spoon a hearty helping of the pork cabbage mixture in t serving bowl.
Snip off the corner of the sandwich bag with the chili sauce and drizzle over egg roll misture.
Garnish with the green parts of the green onions and black sesame seeds.