Chinese Pork Eggroll Bowl
1 lb Deans sausage, hot or mild
1 bag dry coleslaw mix (shredded cabbage and carrots)
5 cloves garlic, minced
1/2 tsp ground ginger
1/4 cup low sodium soy sauce
1/4 cup low sodium chicken broth or water
sliced green onion
In a large, deep skillet, brown sausage. Meanwhile in a small bowl, combine garlic, soy sauce, broth or water, and ginger; set aside.
Once sausage is cooked through, add dry coleslaw mix to skillet and stir to combine.
Pour soy sauce mixture into the skillet and stir, continuing to cook over medium heat for about 5 minutes or until cabbage is wilted, but still a bit crunchy. Serve with sliced green onion.
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