Hubs said this should be in the regular rotation.

Egg Roll Skillet

1 lb ground pork
1/3 c. diced onion
Dash ginger powder
Dash garlic powder
Salt & pepper, to taste
12 oz bag shredded cabbage
1 c. shredded carrot
Sliced green onions, optional
¼ c. teriyaki sauce
2 TB low sodium soy sauce
2 tsp Sriracha sauce
½ c. chicken broth

In large skillet, brown ground pork and onion. If you’d rather use green onions (more traditional to the dish) skip the onion here and use sliced onions when adding carrots. I also added some smoked pulled pork (1 or 2 cups) to this and it was wonderful in this dish! Season the meat with ginger, garlic, salt and pepper. When the meat is cooked, add cabbage and carrots (and green onions if you like). We also like to add bean sprouts and sliced water chestnuts. Add teriyaki sauce, soy sauce, sriracha, and broth.  Combine well. Reduce heat to low simmer and cover, stirring occasionally. You can also add rice noodles and chow mein noodles if you like, but will need more sauce.

Yield: 5 servings.