"Crack Slaw"

The most comforting part of ordering delivery Chinese is the egg roll, always individually wrapped and shoved at the bottom of the bag. It's greasy and filled with cabbage that once was healthy but now covered in glistening goodness and pork. You always know it will be there, waiting for you to slather it in duck sauce and make you full before you even open the steaming container of General Tso's.

I've seen this recipe making it's way across the Internet and had to give it a try. Because what would be better on a rainy Tuesday night than a bowl full of the insides of a dozen egg rolls, minus the grease and stomach ache.

Recipe from Food.com

Crack Slaw

• 1 lb ground beef
• Salt and pepper
• 2T sesame oil
• 3 green onions, sliced (sliced of the green top reserved for garnish)
• 2 cloves garlic, sliced
• 1, 14 oz bag of coleslaw mix
• 2 T low sodium soy sauce
• 1 t white vinegar
• 1/2 t Sriracha
• 1/2 t ginger paste

In a large wok, season the beef with salt and pepper and cook until brown and crumbly. Remove and put into a bowl. Set aside.

Heat sesame oil in the same wok. Add coleslaw, green onions and garlic and saute until the cabbage is soft but not overcooked. Add in the ground beef, soy sauce, vinegar, sriracha and ginger paste. Season with salt and pepper to taste.

Serve topped with green onions.