Ingredients:

  • 1 lb ground pork (lean)
  • 14 oz shredded coleslaw mix
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1/4 tsp crushed red pepper flakes
  • 3 stalks green onions, sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Heat a large skillet or wok over medium high heat. Add the ground pork and cook undisturbed for 3-4 minutes until a mahogany colored crust forms. Note: This is where the flavor lives; don't stir too early.
  2. Break the meat apart with a wooden spoon and continue cooking for 2-3 minutes until no longer pink.
  3. Stir in the minced garlic and grated ginger. Sauté for 60 seconds until fragrant. Note: If the pan looks dry, add a teaspoon of neutral oil.
  4. Add the shredded coleslaw mix to the pan. Stir fry for 3-5 minutes until the cabbage becomes translucent and tender crisp.
  5. In a small bowl, whisk together the soy sauce, rice vinegar, toasted sesame oil, and crushed red pepper flakes.
  6. Pour the sauce mixture over the pork and vegetables. Toss constantly for 2 minutes until the sauce reduces slightly and coats everything in a glossy sheen.
  7. Stir in the sliced green onions just before removing from heat.
  8. Garnish with toasted sesame seeds and serve immediately.