Ingredients:

  • 1 pound (450g) ground pork (or chicken, turkey, or beef)
  • 1 tablespoon olive oil (15ml)
  • 1 medium yellow onion, diced (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons)
  • 1 inch (2.5cm) ginger, grated
  • 1 (16 ounce/450g) bag coleslaw mix (shredded cabbage and carrots)
  • 1 red bell pepper, thinly sliced
  • 2 green onions, thinly sliced, for garnish
  • 1/4 cup low-sodium soy sauce (60ml)
  • 2 tablespoons rice vinegar (30ml)
  • 1 tablespoon sesame oil (15ml)
  • 1 tablespoon honey (or maple syrup) (15ml)
  • 1 teaspoon sriracha (or chili garlic sauce, adjust to taste) (5ml)
  • 1 teaspoon cornstarch (5ml)
  • 1 tablespoon (15ml) cold water
  • Sesame seeds (optional)
  • Chili flakes (optional)
  • Wonton strips (optional)

Instructions:

  1. Whisk together soy sauce, rice vinegar, sesame oil, honey (or maple syrup), and sriracha in a small bowl. Set aside.
  2. Heat olive oil in a large skillet or wok over medium-high heat. Add ground meat and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  3. Add diced onion, minced garlic, and grated ginger to the skillet. Sauté until fragrant and softened, about 2-3 minutes.
  4. Add coleslaw mix and sliced red bell pepper to the skillet. Cook until cabbage is slightly wilted, about 3-5 minutes.
  5. Pour the prepared sauce over the mixture. Bring to a simmer.
  6. Stir in the cornstarch slurry (cornstarch mixed with cold water). Cook, stirring constantly, until the sauce thickens slightly, about 1-2 minutes.
  7. Remove from heat. Garnish with sliced green onions, sesame seeds, chili flakes, and wonton strips (if using). Serve immediately this egg roll in a bowl recipe.