Egg Roll in a Bowl

Ingredients

• 1lb Stemple Creek Ranch ground pork (sub tofu or eggplant for vegetarian versions)
• 1 teaspoon minced garlic
• 1 head of cabbage
• 3 large carrots
• 1/4 cup low-sodium soy sauce (or liquid aminos)
• 1 teaspoon ground ginger
• 2 teaspoon sriracha, as needed for serving
• 1 whole egg
• 1 Tablespoon sesame oil
• 2 Tablespoon sliced green onions

Instructions

1. Cut the head of cabbage in quarters. Then, using the large side of a cheese grater, grate your cabbage quarters. Add to a bowl and set aside.
2. Using the large side of a cheese grater, grate your carrots. Add to the same bowl as the cabbage and set aside.
3. In a large skillet, brown the pork (or alternative) and drain if necessary. Add garlic and sauté for 30 seconds.
4. Add the grated cabbage and carrots, soy sauce and ginger, and sauté until desired tenderness. You can add a little water if you need more liquid to sauté the veggies down.
5. Make a well or fist-sized divot in the center of the skillet and add the egg. Scramble in the well until done over low heat.
6. Mix to combine all ingredients in your skillet, then serve up into individual bowls.
7. Drizzle with sriracha, sesame oil and sprinkle with green onions. Add additional soy sauce if desired.