Egg Roll in a Bowl

Ingredients
Sauce
1/2 tablespoon cornstarch
3 tablespoons lite soy sauce
3 tablespoons chicken broth (or stock)
2 teaspoons sesame oil
1 tablespoon light brown sugar
1 tablespoon rice vinegar
1/2 tablespoon sriracha
1/4 teaspoon white pepper (or black)

"Egg Roll"
1 tablespoon vegetable oil
1 cup thinly sliced red onion (~1/2 large onion)
1 tablespoon finely minced ginger
1 tablespoon finely minced garlic
1 pound ground pork (or ground turkey or ground chicken or ground beef)
1 cup thinly sliced red pepper (~1 pepper)
1 package (16 ounces) coleslaw mix OR 16 ounces chopped cabbage plus 1 and 1/2 cups matchstick carrots Note 1
2-3 green onions, for garnish

Instructions
SAUCE: start by whisking together the sauce. In a small bowl, with a fork, whisk together the cornstarch and 1 tablespoon soy sauce. Once smooth, add in the remaining 2 tablespoons soy sauce, 3 tablespoons chicken broth, 2 teaspoons sesame oil, 1 tablespoon light brown sugar, 1 tablespoon rice vinegar, 1/2 tablespoon sriracha, and 1/4 teaspoon white pepper. Whisk until smooth and set aside.

VEGGIE PREP: prep the rest of your veggies, the cooking goes quick! Cut a red onion in half and very thinly slice the half. Finely mince the ginger and finely mice the garlic. Open the coleslaw mix or chop the cabbage (Note 1). Remove the stem and seeds from the red pepper. Very thinly slice the red pepper and then cut the thin slices in half horizontally. Thinly slice the green onions (as many as you want, we use 2-3)

COOK PORK: Heat a wok or large and deep saute pan (12 inches at least!) over high heat. Add 1 tablespoon vegetable oil and swirl to coat. Once the oil is shimmering, add in the onion. Cook for 3-4 minutes and then reduce the heat to medium high. Add in the ginger and garlic, cook for 30 seconds to a minute or until fragrant. Nothing should be burning, if so reduce the heat. Return the heat to high, push the onions to the edges of the pan and add the ground pork right in the center of the pan. Let it cook for 30 seconds without touching. Use a wooden spoon to break apart the meat into crumbles and cook until it's no longer pink, about 5-7 minutes. Integrate the onions, garlic, ginger into the pork.

COOK VEGGIES: Reduce the heat to medium high. Add the red pepper and entire bag of coleslaw (OR chopped cabbage and matchstick carrots). It will seem like a lot, but it cooks down quickly! Stir-fry for 2 minutes and then pour in the sauce. Continue to cook, stirring and mixing the ingredients, for about 2-4 more minutes or until sauce is absorbed into the mixture and the veggies are all crisp tender.

FINISHING: Taste and add additional soy sauce, Sriracha, and/or pepper/salt as needed (depending on the soy sauce or chicken broth used you might want a little salt). Top with green onions. Serve as is or on top of rice if desired. You can also add some sriracha mayo if you like a creamy element!

(Source: https://www.chelseasmessyapron.com/egg-roll-in-a-bowl/#wprm-recipe-container-65296)