Egg Roll in a Bowl

Instructions

1. 01

   Heat 1 tablespoon olive oil (use 2 tablespoons if using ground turkey) in a wok or large frying pan over medium-high heat until shimmering. Add 1 pound pork and 1 diced medium yellow onion, and season with 1 teaspoon of the kosher salt and a few grinds of black pepper. Cook, breaking up the meat into small pieces with a wooden spoon, until the meat is cooked through and the onion is tender, about 8 minutes.

2. 02

   Stir in 3 minced garlic cloves and 1 tablespoon minced peeled ginger. Cook until fragrant, about 30 seconds. Stir in 1 (14-ounce) bag coleslaw mix, 2 tablespoons soy sauce, and the remaining 1/2 teaspoon kosher salt. Cook, stirring occasionally, until the coleslaw is crisp-tender, 2 to 3 minutes.

3. 03

   Remove the skillet from the heat. Stir in 2 thinly sliced medium scallions, 2 teaspoons rice vinegar, and 1 teaspoon toasted sesame oil. Taste and season with more kosher salt and black pepper as needed. Serve drizzled with sauce of choice if desired.

4. 04

   Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.