Rainbow Egg Roll Stir Fry

• 2 T. sesame oil, divided
• 1 lb. ground pork
• 1 c. shredded carrots
• 1 c. shredded purple daikon radish
• 2 c. shredded cabbage
• 1 c. broccoli flowerettes, cut into small pieces
• ¼ c. soy sauce or tamari for gluten free
• ¼ c. chili crisp
• 3 tsp. minced garlic
• 2 tsp. minced ginger
• 2 tsp. black sesame seeds

Add one tablespoon of the sesame oil to a skillet over medium-high heat on the stove.

Add the ground pork to the skillet and sauté until the meat is completely browned.

When the meat is halfway browned, mix the shredded carrots and radish into the skillet.

Add the cabbage and broccoli to the skillet; cook until it begins to soften.

In a bowl, combine the soy sauce, chili crisp, minced garlic, minced ginger, remaining tablespoon of sesame oil, and black sesame seeds. Mix to combine.

Pour the sauce mixture over the ingredients in the skillet; stir to combine. Continue to cook for another 3-5 minutes before serving.

• Yields: 4 servings
• Preparation Time: 20 minutes