Ingredients:

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

Instructions:

  1. Heat your skillet over medium high heat until a drop of water sizzles and dances.
  2. Brown the pork by crumbling it into the pan and letting it sit for 2 minutes before stirring. Note: This creates the crust we want.
  3. Toss in the whites of the green onions along with the 1/2 tsp black pepper.
  4. Add the aromatics once the pork is no longer pink; stir in the 3 minced garlic cloves and 1 tbsp grated ginger.
  5. Bloom the spices for about 30 seconds until the kitchen smells incredible and fragrant.
  6. Dump the slaw mix into the pan. It will look like too much cabbage, but it shrinks fast.
  7. Whisk the sauce by combining the 1/4 cup soy sauce, 1 tbsp rice vinegar, and 1 tsp sriracha.
  8. Drizzle the sauce over the cabbage and toss everything together with tongs.
  9. Wilt the greens for 3-4 minutes until the cabbage is tender but still has a bite.
  10. Finish the dish by removing it from the heat and stirring in the 1 tbsp toasted sesame oil and the green onion tops.