Ingredients:

  • 1 lb ground pork (80/20 lean-to-fat ratio)
  • 2 tsp toasted sesame oil
  • 14 oz shredded coleslaw mix (cabbage and carrots)
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 bunch green onions, sliced (whites and greens separated)
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sriracha or chili garlic sauce
  • 0.5 tsp ground black pepper

Instructions:

  1. Heat the pan. Place your large skillet over medium high heat and add the 2 tsp toasted sesame oil. Note: Wait until the oil shimmers before adding ingredients.
  2. Brown the pork. Add 1 lb ground pork to the pan. Cook for 5-7 minutes until browned and no longer pink.
  3. Break it up. Use a wooden spoon to break the pork into small, uniform crumbles. Note: Smaller crumbles mean more surface area for the sauce to cling to.
  4. Add aromatics. Stir in the 3 minced garlic cloves, 1 tbsp grated ginger, and the white parts of the sliced green onions.
  5. Sauté aromatics. Cook for about 1 minute until the garlic is fragrant and golden. Be careful not to let it burn.
  6. Incorporate the veg. Dump in the 14 oz coleslaw mix. Note: It will look like a lot, but cabbage shrinks significantly as it cooks.
  7. Deglaze and season. Pour in 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sriracha, and 0.5 tsp black pepper.
  8. The final wilt. Toss everything together and cook for 3-5 minutes until the cabbage is tender but still has a slight crunch.
  9. Garnish and serve. Remove from heat and stir in the remaining green onion tops.