We like to pass around recipes during the week, and every once in a while, a Waldeneer shares one that everyone loves. A bunch of us have tried this riff on the classic “takeout egg roll,” and we hope you enjoy it as much as we do (recipe adapted from Peace, Love and Low Carb)!
2 tablespoons sesame oil
3 cloves garlic, minced
1 small yellow onion, diced
1 pound Walden ground pork
1/2 teaspoon ground ginger
Salt and pepper, to taste
1 tablespoon Sriracha or garlic chili sauce (such as Sambal Oelek)
2-3 cups roughly chopped cabbage (or 14 ounce bag coleslaw mix)
3 tablespoons soy sauce
1 tablespoon rice vinegar
For serving: toasted sesame seeds, sliced scallions, cooked rice
1. Heat sesame oil over medium heat in large skillet or wok.
2. Once hot, add in garlic and onion. Saute until onions are translucent, about 4 minutes.
3. Turn heat to medium-high heat. Add in ground pork, ground ginger, salt, pepper, and Siracha (or garlic chili sauce). Saute until pork is fully cooked, about 7-10 minutes. Drain any fat, if desired.
4. Add the cabbage (or coleslaw mix), soy sauce, and rice vinegar. Cook until the cabbage is soft.
Sprinkle with toasted sesame seeds and sliced scallions. Place on top of freshly cooked rice.