Ingredients:

  • 1 lb ground pork (80/20 lean-to-fat ratio)
  • 14 oz pre-shredded coleslaw mix (cabbage and carrots)
  • 1 tbsp avocado oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp sriracha
  • 2 scallions, thinly sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Place your skillet over medium high heat and add the 1 tbsp avocado oil. Wait until the oil shimmers before adding ingredients.
  2. Add the 1 lb ground pork to the pan. Cook 5 to 7 minutes until browned and no longer pink. Break it up with your spoon, but let it sit for a minute at a time to get a good crust.
  3. Push the meat to the sides and add the 3 cloves minced garlic and 1 tbsp grated ginger to the center. Sauté for 30 to 60 seconds until fragrant.
  4. Pour in the 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sriracha.
  5. Add the 14 oz coleslaw mix. Toss 2 to 3 minutes until the cabbage just begins to wilt. It should still have a distinct snap.
  6. Remove the pan from the heat and stir in the 1 tbsp toasted sesame oil. Adding it at the end preserves the volatile aromatic compounds.
  7. Sprinkle the 2 sliced scallions and 1 tsp toasted sesame seeds over the top.
  8. Taste a spoonful. If it needs more punch, add an extra splash of vinegar or sriracha.