Here's everyone's favourite takeout item, with a 'smart' twist! This bowl has all the spring roll favourites: juicy pork, crispy veg and a sauce that won't quit. If you feel like kicking it up a notch, pop a fried egg on top for an optimal eating experience!
Smart is based on a per serving calculation of the recipe's carbohydrate and kilocalorie amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Soy Sauce(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)
Moo Shu Spice Blend(ContainsSoy/Soja, Wheat/Blé)
Coleslaw Cabbage Mix
Before starting, wash and dry all produce. Peel, then mince or grate garlic. Peel, then mince or grate 1/2 tbsp ginger (dbl for 4 ppl). Thinly slice green onions, keeping white and green parts separate.
Add garlic, ginger, soy sauce, sesame oil, green onion whites and 1 tbsp water (dbl for 4 ppl) to a medium bowl. Season with pepper, then stir to combine.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork and mirepoix. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Season with Moo Shu Spice Blend, salt and pepper.
Add coleslaw cabbage mix to the pan with pork. Cook, stirring frequently, until coleslaw cabbage mix is tender-crisp, 2-3 min. Stir in sauce. Cook, stirring occasionally, until sauce thickens slightly, 3-5 min.
Meanwhile, toss spring mix with 1 tbsp oil (dbl for 4 ppl) in a large bowl. Season with salt and pepper, to taste. Divide spring mix between bowls. Top with pork mixture. Sprinkle remaining green onions over top. Top with a fried egg, if using.
In step 4, while pork finishes cooking, heat a medium non-stick pan over medium-low heat. When hot, add 1 tbsp oil (dbl for 4 ppl). Crack in 2 eggs (dbl for 4 ppl). Season with salt and pepper. Cover and pan-fry until egg whites have set, 2-3 min. ** (NOTE: The yolks will still be runny.)