SEAFOOD EGG ROLL RECIPE RECIPES

Steps:

• Heat a large skillet to medium-high heat. Once hot add in the ground pork. Using a spatula break up the chunks of meat and cook all the way through.
• Add in the liquid aminos, and chicken broth and stir to combine.
• Add in the minced garlic, ground ginger and sriracha and combine. Allow to cook for 1-2 minutes as the liquid reduces.
• Add in 12 ounces of cabbage (we buy plain cole slaw mix) and stir to combine coating all the cabbage in the liquid and seasonings. Once the cabbage has wilted to your liking remove from heat. For more crunch combine and immediately remove from heat, for less crunch cook down for 2-3 minutes.
• Drizzle with sesame oil and garnish with minced scallions and sesame seeds, if desired. Enjoy!

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Heat 12-inch skillet over medium-high heat. Add pork, gingerroot and garlic; cook 8 to 10 minutes, stirring to break up chunks, until no pink remains; drain, and return to skillet over medium heat. Stir in coleslaw mix, pea pods, shredded carrot, 1/4 cup of the green onions, 1/4 cup of the teriyaki glaze, and the soy sauce; carefully toss with tongs until blended. Remove from heat, and place in large bowl.
• Meanwhile, in 4-quart saucepan, heat broth and Sriracha sauce to simmering. Add rice stick noodles; reduce heat to low, and cover. Note that noodles will not be completely immersed in liquid. Cook 2 minutes; stir to moisten noodles. Cover and cook 2 minutes longer; remove from heat, and let noodles stand 1 to 2 minutes, stirring occasionally, until all of the liquid is absorbed. Add noodles to bowl with pork mixture; toss gently with tongs until completely mixed. Spoon mixture into baking dish; cover with foil.
• Bake 20 to 22 minutes or until heated to 165°F in center of casserole. Drizzle with remaining teriyaki glaze; top with remaining green onions and the chow mein noodles.