EGG ROLLS IN A BOWL Prep Time: 15 Minutes Total Time: 15 Minutes Submitted by Jennifer N., IL LPN
Ingredients
Instructions
• 2 Tbsp. olive oil • 1 lb. ground pork • 3 Tbsp. minced fresh ginger • 4 garlic cloves, minced • 4 green onions, thinly sliced (reserve some for garnish) • ¼ cup soy sauce • ¼ cup low-sodium chicken broth • 1 Tbsp. honey • 1 Tbsp. sesame oil • 1 tsp. cornstarch • 2 limes, juiced • 1 (10-ounce) bag tri-color slaw mix • 2 cups cooked white or brown rice (optional) • Sesame seeds and fried wonton strips, for garnish • Sriracha, for serving (optional)
1. Cook the pork: Heat the olive oil in a large skillet over medium-high heat. Add the ground pork and cook, breaking it up with a wooden spoon, until mostly cooked through, about 5 minutes. 2. Add aromatics: Stir in the ginger, garlic, and most of the green onions. Continue cooking until the pork is fully cooked, about 2–3 minutes. 3. Prepare the sauce: In a small bowl, whisk together the soy sauce, chicken broth, honey, sesame oil, cornstarch, and lime juice to make the stir-fry sauce. 4. Combine and cook: Pour the sauce into the skillet, along with the slaw mix. Stir to combine and cook until the slaw begins to wilt and the sauce thickens, about 2–3 minutes. 5. Serve and garnish: Serve the stir-fry over cooked rice, if desired, or enjoy it on its own. Garnish with the reserved green onions, sesame seeds, fried wonton strips, and a drizzle of sriracha for added heat, if preferred.
2026 | Recipes by Nurses, for Nurses
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