This is a winning recipe from Jenn Segal of Once Upon a Chef. She names this dish Egg Roll in a Bowl. This is easy to cook and tastes delicious. It has contrasts: sweet and salty, the texture has crunchy and juicy. Kikkoman brand has good Asian sweet and sour sauce. I used 397g bag of coleslaw and a large wok. 

1 tbsp vegetable oil
1 bunch scallions, sliced, light and dark green parts separated
1½ tbsp finely chopped or coarsely grated fresh ginger root
3 cloves garlic, minced
1 lb/454g ground pork (preferably 80% lean)
397g bag shredded cabbage or coleslaw mix (about 7 cups)
¼ cup soy sauce
3 tbsp Asian sweet and sour sauce
½ tsp Asian toasted sesame oil
⅓ cup salted cashews or peanuts, chopped
Rice, for serving (optional)

In large non-stick wok, heat the oil over medium-high heat. Add the light scallions and ginger and cook, stirring constantly, for 2 minutes. Add the garlic and cook 20 seconds more; do not brown. Add the pork and continue cooking, breaking the meat apart with a wooden spoon, until browned, 3 to 5 minutes.

Add the coleslaw and soy sauce to the skillet and cook, stirring occasionally, until wilted and cooked through, 5 to 7 minutes.

Stir in the sweet and sour sauce and sesame oil. Taste and adjust seasoning, if desired. Garnish with cashews and dark green scallions.  

Makes about 4 to 6 servings.