Dairy Free ·
Easy and Quick ·
Ginger and Honey balsamic ·
Ginger Crush olive oil ·
Gluten Free ·
Meat and Poultry ·
Sesame oil ·
Sriracha ·
Egg Roll Bowls
Egg Roll Bowls
10 minutes
25 minutes
Meat and Poultry
Ingredients
- 1 tablespoon Fustini's Ginger Crush olive oil
- 1 garlic clove, minced
- 1 tablespoon minced fresh ginger
- 1 lb. ground pork
- 1 tablespoon Fustini's Sesame oil
- 1/2 onion, thinly sliced
- 1 cup shredded carrot
- 1/4 green cabbage, thinly sliced
- 2 tablespoons Fustini's Ginger and Honey balsamic
- 1/4 cup low-sodium soy sauce
- 1 tablespoon Farmstyle sriracha (or more to taste)
- Kosher salt
- 1 green onion, thinly sliced
- 1 tablespoon toasted sesame seeds
- cooked rice
Directions
- In a large skillet over medium heat, heat olive oil. Add garlic and ginger and cook until fragrant, 1 minute. Add pork and cook, stirring occasionally, until meat is golden in parts and cooked through, 8 to 10 minutes, breaking meat into small pieces with a spoon or spatula.
- Push pork to the side and add sesame oil. Add onion, carrot, and cabbage. Stir to combine with meat and add balsamic, soy sauce and sriracha. Cook until cabbage is tender, 5 to 8 minutes. Season to taste with salt. Transfer the mixture to a serving dish and garnish with scallions and sesame seeds and serve over rice.
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