• Bok Choy: Wash 10 oz of bok choy (equivalent of two baby bok choys). Since bok choy often traps dirt where the stems meet, slice off the very bottom end and separate the stalks so you can rinse thoroughly between them. Thinly slice both the stems and greens.
• Garlic: Peel and mince 2 garlic cloves.
• Green Onions: Wash 4 scallions and slice them, separating them into whites or light greens and dark greens. 
• Ginger: Wash, peel and grate fresh ginger until you have 1 tsp. May substitute with ginger paste, frozen ginger cubes, or even powdered ginger.

In a large skillet or wok, heat the avocado oil over medium-high heat. Add the ground pork and cook until no longer pink, using a wooden paddle to break it it apart as it cooks.

To the skillet, add the white and light green parts of the green onions, garlic and ginger, stir well and cook until fragrant, 2-3 minutes.

Add the cabbage and bok choy to the skillet, toss well to combine, and add the soy sauce, sriracha, and sesame oil and cook, stirring occasionally for 5-7 minutes or until wilted and desired level of crunch is reached.

Sprinkle the remaining sliced green parts from the green onions on top of the egg roll mixture. Divide into 4 servings and serve.

Note: Top with red pepper flakes, chili crisp, or additional sriracha to spice things up.