Description
All the flavor of egg rolls without the deep fried, high-carb wrapper. Comes together in a flash so it’s great for a busy weeknight meal!
Ingredients
- 1 bunch Scallions, Sliced (light And Dark Green Parts Separated)
- 3 Tablespoons Toasted Sesame Oil, Divided
- 1 Tablespoon Minced Or Pressed Garlic
- 1 Tablespoon Minced Or Grated Fresh Ginger
- 1-½ pound Ground Pork (or Turkey Or Chicken)
- 3 Tablespoons Liquid Aminos (or Low-sodium Soy Sauce)
- 1 Tablespoon Rice Vinegar (seasoned Or Unseasoned)
- 1 pound Tri-colored Slaw Mix
- ¼ teaspoons Ground Black Pepper
- ⅛ teaspoons Fine Salt
Preparation
In a 12-inch or larger skillet over medium-high heat, cook light green scallion parts in 2 tablespoons toasted sesame oil for a minute or two. Add garlic and ginger, stir constantly for another minute, being sure not to allow the garlic to burn. Add ground pork and cook by stirring and crumbling until no pink remains.
Add liquid aminos, rice vinegar, and remaining 1 tablespoons toasted sesame oil. Add slaw mix, pepper, and salt. oss frequently for several minutes until slaw mix wilts and softens a bit. Remove from heat and top with reserved dark green scallion parts.
