Ingredients:

  • 2 Tbsp Avocado Oil (or other high-heat neutral oil)
  • 1 lb Ground Pork
  • 4 cloves Fresh Garlic, minced
  • 1 Tbsp Fresh Ginger, grated
  • 1/2 cup White Onion or Shallot, finely diced
  • 4 stalks Spring Onions (Scallions), sliced (divided)
  • 14–16 oz bag Pre-Shredded Coleslaw Mix (Cabbage & Carrot)
  • 1/4 cup Low-Sodium Soy Sauce (or Tamari/Coconut Aminos)
  • 2 Tbsp Rice Vinegar (unseasoned)
  • 1 tsp Erythritol, Monk Fruit Sweetener, or Brown Sugar Sub (optional)
  • 1 tsp Toasted Sesame Oil
  • 1 tsp Sriracha or Chili Garlic Sauce (or to taste)
  • 1/4 tsp Black Pepper, freshly cracked

Instructions:

  1. Prepare Aromatics: Mince the garlic and grate the ginger. Dice the onion. Slice the spring onions, keeping the green tops separate for garnish.
  2. Whisk Sauce: In a small bowl, combine the soy sauce/aminos, rice vinegar, sweetener (if using), chili sauce, and black pepper. Set aside.
  3. Brown the Pork: Heat the neutral oil in a large wok or skillet over medium-high heat. Add the ground pork. Break it up with a spatula and cook until fully browned and crispy (approx. 5–7 minutes).
  4. Drain Excess Fat: Tilt the wok and use a slotted spoon to transfer the cooked pork to a separate plate, leaving 1-2 teaspoons of fat behind. If using high-fat pork, carefully pour off all but 1 tablespoon of rendered fat.
  5. Sauté Aromatics: Reduce heat slightly (to medium-high). Add the diced onion/shallot, minced garlic, grated ginger, and the white parts of the spring onions to the residual fat in the wok. Cook for 60–90 seconds until fragrant—do not burn the garlic!
  6. Add Cabbage: Introduce the bag of coleslaw mix to the wok. Increase the heat to high. Stir-fry constantly for 3–4 minutes until the cabbage begins to wilt but still retains a pleasant crunch.
  7. Return Pork and Sauce: Return the cooked pork to the wok. Pour the prepared sauce mixture over the pork and vegetables.
  8. Toss and Thicken: Stir-fry everything together for another 1–2 minutes, ensuring the cabbage is fully coated and the sauce slightly reduces (it should cling to the ingredients).
  9. Finish Seasoning: Remove the wok from the heat. Drizzle in the 1 tsp of toasted sesame oil and toss one final time. Taste and adjust seasoning as needed (add more soy sauce for salt, or vinegar for tang).
  10. Serve: Garnish generously with the reserved green spring onion tops and serve immediately, perhaps over cauliflower rice for a strict low-carb option.