This is a quick, easy  yet delicious meal.

To make this #dinnerdoneby9am I cook the dish in the morning, chop the scallions for garnish and mix the sauce. Then I refrigerate it all day long and heat back up just before serving.

Egg Roll Bowl

-1 lb lean ground pork
-2 Tbsp sesame oil
-1 Tbsp minced ginger
-4 cloves garlic, minced
-4 Tbsp soy sauce
-2 Tbsp honey or brown sugar
-1 Tbsp rice vinegar
-1 Tbsp sriracha
-6 c coleslaw mix (or shredded cabbage and carrots)
-4 scallions
-sesame seeds and 2 additional raw scallions for topping

Sriracha Mayo Sauce

-1/2 c mayo
-1 Tbsp sriracha
-1 Tbsp rice vinegar

Combine ingredients for sriracha mayo sauce and set aside.

Heat sesame oil in wok or large skillet over medium heat. Add ginger, saute 1 minute. Add garlic, saute 1 additional minute. Add pork, cook for 10 minutes, stirring often and breaking up pork with spoon. Add coleslaw mix, continue to cook until cabbage has softened, 5-10 minutes. While cabbage cooks, stir together soy sauce through sriracha. Once cabbage is softened add soy sauce mixture and scallions to the pan. Turn off heat and stir everything well. Serve in bowl with sesame seeds and scallions for topping and drizzled with the sriracha mayo sauce.