All the things you love about an egg roll, in a bowl! This is a simple stir fry of onions, ginger, garlic, pork, cabbage, and carrots, sautéed until crisp-tender with a simple sesame and soy based sauce. Use any ground meat (or vegetarian/vegan substitute) you like!
In a large skillet, heat the canola oil (1 tablespoon)over medium heat. Add the sliced green onions (reserving 1/2 cup of the dark green parts for later), the minced garlic cloves (3), and the minced ginger (1 tablespoon). Sauté for 1-2 minute, until fragrant and beginning to brown.
Add the ground pork (16 oz). Break apart with a wooden spoon into crumbles and brown until completely cooked (about 4-5 minutes).
Add the shredded cabbage (16 oz.), carrots (1 cup), soy sauce (1/4 cup), rice wine vinegar (1 tablespoon), black pepper (1/4 teaspoon), and sriracha (1-2 teaspoons). Stir together and sauté for 5-10 minutes, or until veggies are cooked to your liking.
Turn off the heat. Stir in the sesame oil (1 teaspoon) and the reserved green onions (1/2 cup). Garnish with sesame seeds and more hot sauce if desired. Serve on its own, on top of rice or cauliflower rice, and/or with a fried egg on top.
Notes
Make it gluten-free by using gluten-free soy sauce (like tamari).
Make it paleo/whole30 by using liquid aminos instead of soy sauce, and a compliant hot sauce (or omit the sriracha).
Make it vegetarian/vegan by using a plant-based ground meat substitute, such as beyond meat, or tofu crumbles.
If you're sensitive to sodium, use low-sodium soy sauce.
Leftovers will keep for 2-3 days in an airtight container in the fridge.
If it seems too liquidy after sautéing the cabbage for a while, just scootch the veggies to the side in the skillet and allow the liquid to pool up. Turn the heat to high and let the liquid reduce a bit, then stir everything back together again. You can also serve over rice to help sop up some of that sauce.
Ginger powder and garlic powder may be used instead of fresh. Use 1 teaspoon of each when you add the ground pork.