Ingredients:

  • 1 lb ground pork
  • 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 pre-shredded coleslaw mix
  • 1 cup red cabbage, thinly sliced
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 0.5 tsp white pepper
  • 1 tsp chili garlic sauce
  • 1/4 cup fresh cilantro, chopped
  • 1 tsp toasted sesame seeds

Instructions:

  1. Heat the pan. Add 1 tbsp neutral oil to your skillet over medium high heat until it shimmers and wisps of smoke appear.
  2. Sear the pork. Add 1 lb ground pork and break it into large chunks. Let it sit for 2 minutes until a deep brown crust forms on the bottom.
  3. Crumble and cook. Use your spatula to break the pork into smaller bits, cooking for another 3-4 minutes until no pink remains.
  4. Infuse aromatics. Stir in the minced garlic, grated ginger, and the white parts of the scallions. Cook for 1 minute until the kitchen smells incredible.
  5. Add the bulk. Toss in the 14 oz coleslaw mix and 1 cup red cabbage. Increase heat slightly if the pan cooled down.
  6. Deglaze and season. Pour in the 3 tbsp soy sauce, 1 tbsp rice vinegar, 0.5 tsp white pepper, and 1 tsp chili garlic sauce.
  7. Flash wilt the veggies. Toss everything constantly for 2-3 minutes until the cabbage is tender but still has a slight snap.
  8. Finish with fat. Remove the pan from the heat and stir in the 1 tsp toasted sesame oil and 1/4 cup fresh cilantro.
  9. Garnish and serve. Sprinkle with 1 tsp toasted sesame seeds and the reserved green parts of the scallions until the bowl looks vibrant and fresh.