Savory Pork Egg Roll in a Bowl

In a large skillet or wok, brown 12 ounces of ground pork over medium-high heat, breaking it up with a spoon. Cook until no pink remains, about 5-7 minutes. Drain any excess fat and set the pork aside.

While the pork cooks, finely chop 1/2 medium yellow onion, mince 3 cloves of garlic, and grate 1 tablespoon of fresh ginger. Slice 2 tablespoons of green onions for garnish later.

In the same skillet (or clean it if preferred), add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and grated ginger, cooking for another minute until fragrant.

Return the cooked ground pork to the skillet. Add the 14 ounces of coleslaw mix (shredded cabbage and carrots) and cook, stirring frequently, for 5-7 minutes until the vegetables have softened slightly but still retain some crunch.

In a small bowl, whisk together 3 tablespoons of low-sodium soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of toasted sesame oil, and 1 teaspoon of Sriracha (if using). Pour the sauce over the pork and vegetable mixture, tossing to coat evenly. Cook for 1-2 minutes more to allow the flavors to meld.

Remove from heat. Divide the Egg Roll in a Bowl among 4 serving bowls. Garnish each serving with sliced green onions and 1/4 teaspoon of toasted sesame seeds before serving warm.