Egg Roll Bowl with Dandelion Greens

It is Ramadan and I am fasting, which means I pretty much just make one bigger meal at sundown, called Iftar. It is funny that the recipe I am posting at Ramadan is a pork recipe, something no Muslim would be eating! (This would be good with beef too.) I was especially happy to toss in a bunch of dandelion greens and some green onions from the garden. I wish I had collected more greens because the subtle bitterness was really nice in here - a good match to the sweetness of the green onions and sauteed cabbage/carrots. I'll have to pick some dandelion greens to eat as a salad to do them proper justice.

I stumbled across the notion of egg rolls sans wrapper sometime back - apparently it is a keto and paleo super recipe, which I wasn't necessarily going for, but I do like to go high veggie content. Really it is a very easy stir-fry that is slightly bland but is reminiscent of egg rolls, which I enjoyed. Also I was working pretty late, so an easy meal prep was handy. I liked it best with the inclusion of fancy hot sauce.

Egg Roll Bowl
1 lb ground pork (or beef)
2 T sesame oil/coconut oil
1 small onion, diced
2 cloves garlic, minced
1" ginger, grated
half medium green cabbage, sliced thinly/shredded
1 small carrot, grated/julienned
1 small jalapeno, minced
3 tsp apple cider vinegar
3 T tamari
1 T dijon mustard
salt/pepper
(opt) dandelion greens - as many as you want
2 green onions, chopped for garnish

1. Cook pork in a medium skillet over medium heat. Break up pices with a spoon as it cooks. When done, set aside to add to veggies.
2. While it is cooking, heat oil in a large cast iron pan on medium heat. Add onions, garlic, and ginger and saute until onions soften, about 5 minutes.
3. Add cabbage, carrots, vinegar, tamari, mustard. Cook and stir for 5-10 more minutes until cabbage and carrots soften. Add dandelion greens, cooked pork, and salt and pepper to taste.
4. Serve with green onions and your favorite hot sauce.