Pork Egg Roll In A Bowl: Recipe of the Week

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I try to mix things up a little for the family.  I don’t follow the paleo diet, but I kept hearing people talk about “crack slaw” and was intrigued.  This recipe is based on a crack slaw recipe.  It struck me as a neat idea, although my family was skeptical. My husband was pretty sure that the best part of the egg roll had to be the crunchy wrapper, but I thought otherwise and the family inhaled this one (no leftovers).

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2 T Sesame Oil

1/2 cup diced onion

3 scallions chopped

3 garlic cloves

1lb lean ground pork (I’ve also substituted ground chicken)

1 14oz bag of coleslaw mix

1 T of siracha

salt and pepper to taste

1/2 t of ground ginger

3 T soy sauce

2 T rice vinegar

Toasted Sesame seeds for garnish

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Heat the oil on medium high.  Add the onion, white parts of the scallion and garlic.  Sauté until onion is translucent and garlic in browned but not burned.  Add the meat along with the siracha, ground ginger, and salt and pepper.  Heat until the meat is cooked through.  Add the coleslaw mix along with the soy sauce and rice vinegar.  Sauté until the coleslaw is wilted a bit. I served in a large bowl with the scallion greens and the sesame seeds on top for garnish.

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This is a fairly easy recipe, taking about 25 minutes to prepare (I’m a slow chopper).  I was concerned about the Tablespoon of siracha, but not one of the children complained about the spice level.  I think it must balance out with the other seasonings.  I served this with Cheryl Lo’s green bean recipe from last week and some white rice, and it was perfect for celebrating the Chinese Lunar New Year.

 


Meet The Author

Contributing Writer

Elana is a recent transplant to the Indianapolis area. A former attorney from Washington D.C., she is looking forward to her new adventure as a Midwestern home executive. She lives with her husband and four kids, ages seven to almost two. Hobbies include, being stressed, drinking too much wine, eating too much food, and spending money she doesn’t have

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