Ingredients:

  • 1 lb ground pork (80/20)
  • 1 tbsp neutral oil (avocado or grapeseed)
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 bunch scallions, whites and greens separated
  • 14 oz coleslaw mix (cabbage and carrots)
  • 1 cup red cabbage, thinly shredded
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 0.5 tsp sriracha

Instructions:

  1. Place a large cast iron skillet or wok over medium-high heat. Add the neutral oil and the ground pork, spreading it into a flat disc.
  2. Allow the pork to sear undisturbed for 3–4 minutes until a deep mahogany crust forms, then break it up with a wooden spatula.
  3. Push the meat to the sides of the pan. In the center, add the scallion whites, minced garlic, and grated ginger. Sauté for 1 minute until fragrant.
  4. Incorporate the coleslaw mix and shredded red cabbage. Pour in the soy sauce, rice vinegar, and sriracha.
  5. Toss everything together for 3-5 minutes until the cabbage is tender-crisp. Remove from heat and drizzle with toasted sesame oil.
  6. Garnish with reserved scallion greens and serve immediately.