Mix together the tamari, vinegar, sesame oil and arrowroot flour and set aside.
In a large skillet, heat the olive oil over medium high heat and add the pork. Cook until browned, then add in the ginger and garlic for 30 seconds.
Add the broccoli slaw, cabbage, and mushrooms and stir until cooked down.
Stir in the reserved sauce and bean sprouts and toss. Season with salt and pepper to taste.
Divide into four bowls and top with sesame seeds and sriracha, to taste.
I use cabbage, mushrooms, broccoli slaw and bean sprouts in my egg roll in a bowl, but you can totally switch up the veggies to use whatever you have on hand.I also like ground pork which is a bit more traditional, but you could easily swap in turkey, chicken, beef, or even soy ground meat.If you like heat, you can add sriracha on top. If you're not a fan of heat, you can use hoisin sauce instead.