BAGGED COLESLAW FOR EASIER PREP

1 lb (450g) ground pork or ground turkey
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 teaspoon grated ginger
1/4 cup soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 teaspoon sriracha or chili garlic sauce (optional)
3 cups cabbage, thinly sliced
2 carrots, shredded
3 green onions, sliced
Salt and pepper, to taste
Sesame seeds, for garnish (optional)
Sliced green onions, for garnish (optional)

1 lb (450g) ground pork or ground turkey 1 tablespoon olive oil 1 small onion, diced 3 cloves garlic, minced 1 teaspoon grated ginger 1/4 cup soy sauce 1 tablespoon sesame oil 1 tablespoon rice vinegar 1 teaspoon sriracha or chili garlic sauce (optional) 3 cup s cabbage, thinly sliced 2 carrots, shredded 3 green onions, sliced

Heat olive oil in a large skillet or wok over medium-high heat.
Add ground pork or ground turkey to the skillet and cook, breaking it apart with a spoon, until browned and cooked through.

Push the cooked meat to one side of the skillet and add diced onion, minced garlic, and grated ginger to the empty side. Cook for 2-3 minutes, or until the onions are translucent and fragrant.

In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and sriracha or chili garlic sauce (if using). Pour the sauce over the meat and aromatics in the skillet. Stir to combine.

Add thinly sliced cabbage and shredded carrots to the skillet. Stir to combine everything together.
Cook for 5-7 minutes, or until the cabbage is wilted and the carrots are tender-crisp.

Stir in sliced green onions and season the egg roll in a bowl with salt and pepper to taste.
Garnish with sesame seeds and additional sliced green onions, if desired.
Serve hot as is or over cauliflower rice, regular rice, or noodles.