🐟 Fresh or Frozen Seafood for Lent
Shop Now >
Schnucks
0

Egg Roll in a Bowl

Ground pork is affordable, fresh and extremely versatile, soaking up any flavor you add to it. It’s available with an average lean-fat ratio of 70% lean, 30% fat, making it a great substitute for other ground meats featured in your favorite recipes.

20 mins
4 Serving(s)
FacebookTwitterInstagramPinterest
Egg Roll in a Bowl

Ingredients

  • 1 tbsp. sesame oil
  • 1 small red onion, diced
  • 1 tbsp. finely minced garlic
  • 1 tbsp. ginger
  • 1 lb. ground pork
  • 2 tsp. Sriracha sauce
  • 1 (14 oz.) bag coleslaw mix
  • 2 red bell peppers, thinly sliced
  • 1 (12 oz.) bag matchstick carrots
  • 3 tbsp. low-sodium soy sauce
  • 1 tbsp. rice wine vinegar
  • salt and pepper, to taste

Instructions

  1. Heat sesame oil in a large skillet over medium heat. Add red onion, cook 2-3 minutes. Add garlic and ginger. Cook until fragrant, about 1 minute. Add ground pork and Sriracha. Cook and crumble until pork is cooked through, about 7-10 minutes.
  2. Add coleslaw mix, red bell pepper, carrots, soy sauce, sesame oil, 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. Drizzle with sauce of choice and garnish, if desired.

Recipe Notes

Cooking Pork

Cook ground pork to 160 degrees Fahrenheit or according to label directions.

      Optional Sauces
      • Hoisin or duck sauce
      • Sriracha
      • Hot sauce
      • Sweet chili garlic sauce
      • For a creamy sauce, mix together Greek yogurt, sriracha, lime juice and salt to taste.
        Optional Garnishes
        • Sliced green onion
        • Sesame seeds
        • Wonton strips

          Nutrition Facts

          410 Calories Per ServingFat: 29gSaturated Fat: 9gCholesterol: 80mgSodium: 930mgCarbohydrates: 17gSugars: 8gProtein: 23g

          Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe