Egg Roll Bowl

Name: Egg Roll Bowl
Cuisine: American
Ingredients: 2 tablespoons sesame oil; 6 green onions sliced, green and white divided; 1/2 cup red onion diced; 5 cloves garlic minced; 1 pound pork; 1 teaspoon fresh grated ginger; 1 (8 ounce) can water chestnuts; 1 tablespoon Frank's hot sauce; 14 ounce bag of coleslaw mix; 2 tablespoons coconut aminos; 1 tablespoon rice wine vinegar; 1/8 teaspoon pepper; to taste Salt; garnish; Black sesame seeds; Green parts of sliced green onions; creamy chili sauce; 1/4 cup mayonnaise; 1 tablespoon Frank's hot sauce; to taste Salt

Rosann @firechief

Egg Roll Bowl

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Ingredients

2 tablespoonssesame oil
6green onions sliced, green and white divided
1/2 cupred onion diced
5 clovesgarlic minced
1 poundpork
1 teaspoonfresh grated ginger
1 (8 ounce)can water chestnuts
1 tablespoonFrank's hot sauce
14 ouncebag of coleslaw mix
2 tablespoonscoconut aminos
1 tablespoonrice wine vinegar
1/8 teaspoonpepper
to tasteSalt
garnish
Black sesame seeds
Green parts of sliced green onions
creamy chili sauce
1/4 cupmayonnaise
1 tablespoonFrank's hot sauce
to tasteSalt

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Steps

1

Heat sesame oil in large skillet and place over medium heat.
2

Add white parts of green onions, diced red onion, and garlic and saute, stirring frequently, until red onion begins to soften about 5 minutes.
3

Add ground pork, grated ginger, water chestnuts and 1 tablespoon hot sauce and cook until pork is browned, broken up and cooked through, about 7-10 minutes.
4

Add cabbage coconut aminos, rice wine vinegar, pepper and salt to taste. Stir until well combined. Cook stirring regularly until cabbage is tender about 5 minutes.
5

Meanwhile in a small bowl whisk together 1/4 cup mayonnaise and 1-2 tablespoons hot sauce. Add a pinch of salt to taste.
6

Garnish with green parts of the green onions.