Egg Roll Bowls

Egg Roll Bowls 1 tbsp. vegetable oil 1 clove garlic, minced 1 tbsp. minced fresh ginger 1 lb. ground pork 1 tbsp. sesame oil 1/2 onion, thinly sliced 1 c. shredded carrot 1/4 green cabbage, thinly sliced 1/4 c. soy sauce 1 tbsp. Sriracha 1 green onion, thinly sliced 1 tbsp. sesame seeds In a large skillet over medium heat, heat vegetable oil. Add garlic and ginger and cook until fragrant, 1 to 2 minutes. Add pork and cook until no pink remains. Push pork to the side and add sesame oil. Add onion, carrot, and cabbage. Stir to combine with meat and add soy sauce and Sriracha. Cook until cabbage is tender, 5 to 8 minutes. Transfer mixture to a serving dish and garnish with green onions and sesame seeds. Serve.