Ingredients:

  • 1 pound (450g) ground pork (or ground turkey or chicken)
  • 1 tablespoon vegetable oil (or sesame oil)
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 inch ginger, minced or grated (about 1 tablespoon)
  • 1 (16-ounce / 450g) bag coleslaw mix (or shredded cabbage and carrots)
  • 1/2 cup shredded carrots
  • 1/4 cup chopped scallions (green onions)
  • 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon brown sugar (or honey)
  • 1 teaspoon sriracha (or chili garlic sauce, optional, for a bit of a kick)
  • Sesame seeds (optional garnish)
  • Chili flakes (optional garnish)
  • Extra scallions (optional garnish)

Instructions:

  1. Heat oil in a large skillet or wok over medium-high heat. Add ground meat and cook, breaking it up with a spoon, until browned and cooked through (no pink remaining). Drain off any excess grease.
  2. Add chopped onion, garlic, and ginger to the skillet. Cook until softened and fragrant, about 2-3 minutes.
  3. Stir in coleslaw mix and shredded carrots. Cook until vegetables are tender-crisp, about 5-7 minutes.
  4. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, brown sugar (or honey), and sriracha (if using).
  5. Pour the sauce over the meat and vegetable mixture. Stir well to combine. Bring to a simmer and cook for 2-3 minutes, allowing the flavors to meld.
  6. Stir in chopped scallions. Serve hot, garnished with sesame seeds and chili flakes (optional).