Ingredients:

  • 1 lb ground pork
  • 14 oz shredded coleslaw mix
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 0.5 cup green onions, sliced
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp sriracha
  • 0.5 tsp toasted sesame seeds

Instructions:

  1. Heat your skillet over medium high heat until a drop of water dances and evaporates instantly.
  2. Add the ground pork to the dry pan, breaking it into large chunks with your spatula.
  3. Sear the meat for 2 minutes without touching it until a deep golden crust forms.
  4. Crumble the pork into smaller bits and add the 3 cloves garlic, minced, and 1 tbsp fresh ginger, grated.
  5. Toss the aromatics for 1 minute until the kitchen smells fragrant and spicy.
  6. Dump in the coleslaw mix and the white parts of the 0.5 cup green onions.
  7. Pour the soy sauce, sriracha, and rice vinegar directly over the cabbage.
  8. Stir fry vigorously for 3 minutes until the cabbage is just beginning to wilt but still holds its shape.
  9. Remove from heat and drizzle with the 1 tbsp toasted sesame oil.
  10. Garnish with green onions and 0.5 tsp toasted sesame seeds before serving.