Ingredients:

  • 1 lb ground pork (80/20 lean-to-fat ratio)
  • 14 oz bagged coleslaw mix (shredded cabbage and carrots)
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, finely grated
  • 1/4 cup soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tsp sriracha
  • 1 tbsp rice vinegar
  • 2 scallions, thinly sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Place 1 lb ground pork in the skillet over medium high heat. Note: Let it sit undisturbed for 2 mins to get a golden crust.
  2. Use your spatula to crumble the meat until no pink remains and it starts to sizzle.
  3. Stir in 3 cloves minced garlic and 1 tbsp grated ginger. Note: Cook for 60 seconds until the aroma fills the room.
  4. Dump in the 14 oz bagged coleslaw mix. Note: It will look like a lot, but it wilts fast.
  5. Add 1/4 cup soy sauce, 1 tsp sriracha, and 1 tbsp rice vinegar.
  6. Toss everything together for 3-4 minutes until the cabbage is tender crisp and glossy.
  7. Remove from heat and stir in 1 tbsp toasted sesame oil. Note: Adding this last preserves its delicate, nutty scent.
  8. Top with 2 scallions, thinly sliced, and 1 tsp toasted sesame seeds.