Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon canola oil (or other neutral tasting cooking oil)
  • 5 green onions (sliced, about 1/2 cup of the dark green parts reserved)
  • 1 tablespoon minced fresh ginger (from about a 1" piece (or garlic paste))
  • 2 cloves garlic (minced)
  • 16 oz. ground pork (or ground meat of choice - chicken, turkey, beef, or plant-based substitute)
  • 16 oz. shredded cabbage (from a coleslaw bag is fine! About 5 cups.)
  • 1 cup matchstick or shredded carrots
  • 1/4 cup soy sauce (low sodium or gluten-free if preferred, or liquid aminos)
  • 1 tablespoon rice vinegar
  • 1/4 teaspoon black pepper
  • 1-2 teaspoons sriracha (or chili garlic sauce (more or less depending on spice preference))
  • 1 teaspoon toasted sesame oil
  • sesame seeds (for garnish (optional))

Instruction

  • In a large skillet, heat the canola oil (1 tablespoon) over medium heat. Add the sliced green onions (reserving 1/2 cup of the dark green parts for later), the minced garlic cloves (3), and the minced ginger (1 tablespoon). Sauté for 1-2 minute, until fragrant and beginning to brown.
  • Add the ground pork (16 oz). Break apart with a wooden spoon into crumbles and brown until completely cooked (about 4-5 minutes).
  • Add the shredded cabbage (16 oz.), carrots (1 cup), soy sauce (1/4 cup), rice wine vinegar (1 tablespoon), black pepper (1/4 teaspoon), and sriracha (1-2 teaspoons). Stir together and sauté for 5-10 minutes, or until veggies are cooked to your liking.
  • Turn off the heat. Stir in the sesame oil (1 teaspoon) and the reserved green onions (1/2 cup). Garnish with sesame seeds and more hot sauce if desired. Serve on its own, on top of rice or cauliflower rice, and/or with a fried egg on top.