Ingredients:

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

Instructions:

  1. Prep the aromatics. Mince the garlic and grate the ginger. Slice the green onions, keeping the white bottoms and green tops in separate piles. Note: The whites need heat to mellow, while the greens stay fresh for garnish.
  2. Sear the pork. Heat a large skillet over medium high heat. Add the 1 lb ground pork. Break it apart with a wooden spoon and cook 5 to 7 minutes until browned and no longer pink.
  3. Infuse the flavor. Push the pork to the sides of the pan. Add the 2 tsp sesame oil to the center. Toss in the garlic, ginger, and the white parts of the green onions. Sauté for 1 minute until fragrant and sizzling.
  4. Deglaze the pan. Pour in the 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sriracha, and 1/2 tsp pepper. Stir everything together, scraping up any browned bits from the bottom of the pan.
  5. Add the greens. Dump the entire 14 oz bag of coleslaw mix into the skillet. It will look like a lot, but don't worry, it wilts down fast.
  6. Flash cook the cabbage. Toss the mixture constantly using tongs or a spatula. Cook 3 to 5 minutes until the cabbage is tender but still has a crisp bite.
  7. Check the seasoning. Taste a small forkful. If it needs more salt, add a splash of soy. If it's too heavy, add a tiny drop of vinegar.
  8. Garnish and serve. Remove from heat. Sprinkle with the reserved green onion tops and maybe some sesame seeds if you're feeling fancy. Serve hot in bowls.