Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound ground pork (454 g), lean
  • 1 medium yellow onion (150g), chopped
  • 2 cloves garlic (6g), minced
  • 1 inch ginger (15g), peeled and minced
  • 1 (16 ounce) bag coleslaw mix (454 g)
  • 1 cup shredded carrots (100g)
  • 2 green onions (20g), sliced
  • 1/4 cup low-sodium chicken broth (60 ml)
  • 1 tablespoon soy sauce (15 ml), low sodium
  • 1 tablespoon rice vinegar (15 ml)
  • 1 teaspoon sesame oil (5 ml)
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • 2 tablespoons soy sauce (30 ml), low sodium
  • 1 tablespoon rice vinegar (15 ml)
  • 1 tablespoon honey or maple syrup (15 ml)
  • 1 teaspoon sesame oil (5 ml)
  • 1/2 teaspoon sriracha (optional, for heat)

Instructions:

  1. Chop the onion, mince the garlic and ginger, slice the green onions, and prepare the sauce ingredients.
  2. Heat olive oil in a large skillet or wok over medium-high heat. Add ground pork and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess grease.
  3. Add chopped onion, minced garlic, and ginger to the skillet with the pork. Sauté for 2-3 minutes, or until softened and fragrant.
  4. Add coleslaw mix, shredded carrots, green onions, chicken broth, soy sauce, rice vinegar, sesame oil, ground ginger, and red pepper flakes (if using) to the skillet.
  5. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 5-7 minutes, or until the coleslaw mix is softened but still slightly crunchy.
  6. While the mixture is simmering, whisk together all sauce ingredients in a small bowl.
  7. Pour the sauce over the egg roll in a bowl mixture and stir well to combine. Cook for an additional 1-2 minutes to allow the flavors to meld. Season with salt and pepper to taste. Serve immediately.