Step 1

Before starting, wash and dry all produce. Peel, then mince or grate garlic (6 cloves for 4 ppl). Peel, then mince or grate ginger. Thinly slice green onions, keeping white and green parts separate.

Step 2

Combine garlic, ginger, soy sauce mirin blend, sesame oil and green onion whites in a medium bowl. Season with pepper.

Step 3

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork and mirepoix. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Season with Moo Shu Spice Blend, salt and pepper.

Step 4

Add coleslaw cabbage mix to the pan with pork. Cook, stirring frequently, until tender-crisp, 2-3 min. Stir in sauce. Cook until slightly thickened, 3-5 min.

Step 5

Toss spring mix with 1 tbsp oil (dbl for 4 ppl) in a large bowl. Season with salt and pepper. Divide spring mix between bowls. Top with pork mixture. Sprinkle remaining green onions over top. Top with fried egg, if using.

Step 6

In step 4, while pork cooks, heat a medium non-stick pan over medium-low heat. When hot, add 1 tbsp oil (dbl for 4 ppl). Crack in two eggs (dbl for 4 ppl). Season with salt and pepper. Pan-fry, covered, until egg whites have set, 2-3 min. (NOTE: The yolks will still be runny!)