Egg Roll Bowl

New: May 2025

2 Tbsp. olive oil
1 lb. ground pork
3 Tbsp. minced fresh ginger
4 garlic cloves, minced
4 green onions, thinly sliced
1/4 cup soy sauce
1/4 cup low-sodium chicken broth
1 Tbsp. honey
1 Tbsp. sesame oil
1 tsp. cornstarch
2 limes, juiced
1 (10-ounce) bag tri-color slaw mix
2 cups cooked white or brown rice (optional)

In a large skillet, heat the oil over medium-high heat. Add the pork, cook, breaking it up with a wooden spoon, until mostly cooked through, about 5 minutes. Add the ginger, garlic, and most of the green onions and continue to cook until the pork is completely cooked through, 2 to 3 minutes more.

Make the stir-fry sauce by mixing the soy sauce, chicken broth, honey, sesame oil, cornstarch, and lime juice in a small bowl. Add it to the skillet, along with the slaw mix, and stir to incorporate. Cook until the slaw is beginning to wilt and the sauce is thickened, 2 to 3 minutes.

Serve over rice, if you like, or on its own. Garnish with the remaining green onions and some sesame seeds, wonton strips, and sriracha for added heat. 

https://www.thepioneerwoman.com/food-cooking/recipes/a63801311/egg-roll-in-a-bowl-recipe/