Ingredients:

  • 1 lb ground pork
  • 14 oz shredded coleslaw mix
  • 2 tbsp toasted sesame oil
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/4 cup low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sriracha
  • 1/2 tsp black pepper
  • 3 green onions, thinly sliced
  • 1 tbsp toasted sesame seeds

Instructions:

  1. Place a large 12-inch cast iron skillet or wok over medium-high heat. Add the ground pork and break into large chunks. Let sit undisturbed for 2 minutes until a deep brown crust forms. Continue cooking until no pink remains about 5 minutes total.
  2. Push the meat to the edges of the pan. Add the minced garlic and grated ginger to the center. Sauté for 60 seconds until fragrant, taking care not to burn the garlic.
  3. Add the entire bag of coleslaw mix to the pan. Pour the soy sauce, sriracha, and black pepper over the vegetables. Toss constantly for 2 minutes to coat the cabbage in the pork fat and aromatics.
  4. Cook for 3-4 minutes until the cabbage is tender crisp and the sauce has thickened slightly
  5. Remove from heat. Stir in the rice vinegar and half the toasted sesame oil and half of the green onions. Garnish with remaining green onions and toasted sesame seeds before serving.