Ingredients:

  • 1 lb ground pork (80/20)
  • 14 oz shredded coleslaw mix
  • 1 tbsp toasted sesame oil
  • 2 tbsp neutral oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/4 cup low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sriracha
  • 2 green onions, sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Set a large cast iron skillet or wok over medium-high heat with the neutral oil. Once shimmering, add the ground pork. Break into large chunks and let sear undisturbed for 3 minutes to develop a dark crust.
  2. Break the meat into smaller crumbles. Once cooked through, push the meat to the edges of the pan. Add the minced garlic and grated ginger to the center. Sauté for 30–60 seconds until fragrant.
  3. Add the shredded coleslaw mix to the pan. Pour in the soy sauce, rice vinegar, and sriracha.
  4. Toss the mixture continuously for 2-4 minutes using the 'Flash-Wilt' method until the cabbage is coated in glaze and slightly softened but still retains its crunch.
  5. Remove from heat. Drizzle with sesame oil. Garnish with sliced green onions and toasted sesame seeds before serving.