Pork Egg Roll Bowl - cooking recipe

Ingredients

1/4 cup low sodium soy sauce
2 tablespoons hoisin sauce
1 tablespoon rice wine vinegar
1 teaspoon onion powder
2 tablespoons sesame oil
4 scallions, thinly sliced, plus more for garnish
3 garlic cloves, minced
1 teaspoon minced ginger
1 lb ground pork
kosher salt & freshly ground black pepper
one 14-ounce bag coleslaw mix (green and purple cabbage mix)
1/4 cup sweet chili sauce
2 -3 tablespoons sesame seeds

Preparation

Whisk to combine the soy sauce, hoisin sauce, rice wine vinegar and onion powder in a small bowl or measuring cup; set aside.
Heat the sesame oil in a large nonstick skillet over medium heat. Add the scallions, garlic and ginger and cook until fragrant, 30 to 60 seconds. Add the ground pork, season with salt and pepper and cook, stirring occasionally and breaking it up, until cooked through, 6 to 8 minutes.
Add the coleslaw mix. Toss to combine and cook until the cabbage is wilted and tender, 5 to 7 minutes.
Pour over the prepared sauce, stir to combine and continue to cook for 2 to 3 minutes. Drizzle with the sweet chili sauce and garnish with sliced scallions and sesame seeds.