Egg Roll Bowl

3 tablespoons vegetable oil

1 tablespoon grated ginger

3 garlic cloves, minced

1 pound ground pork

1 onion, thinly sliced

2 cups shredded green cabbage

1 cup shredded carrots

1/4 cup soy sauce

1 tablespoon sriracha, or to taste

1 teaspoon sesame oil

Salt and pepper to taste

Sliced green onions, for garnish

In a large skillet over medium-high heat, heat oil. Add ginger and garlic and cook for about 30 seconds. Add pork and saute until cooked through, about 6 minutes. Stir in onion, cabbage and carrots, then saute until onion is soft, about 5 minutes. Stir in soy sauce, sriracha and sesame oil. Season to taste with salt and pepper. Serve, garnished with green onions.