Ingredients:

  • 1 tablespoon vegetable oil (15 ml)
  • 1 pound ground pork (450g), can substitute with ground chicken or turkey
  • 1 medium onion, chopped (about 1 cup) (150g)
  • 2 cloves garlic, minced (about 2 teaspoons) (6g)
  • 1 teaspoon grated fresh ginger (5g) or 1/2 teaspoon ground ginger
  • 1 (16 ounce) package coleslaw mix (450g)
  • 1/2 cup shredded carrots (50g)
  • 1/4 cup chopped green onions (30g)
  • 1/4 cup low-sodium soy sauce (60ml)
  • 2 tablespoons rice vinegar (30ml)
  • 1 tablespoon sesame oil (15ml)
  • 1 tablespoon honey (15ml) or maple syrup
  • 1 teaspoon cornstarch (4g)
  • 1/4 teaspoon red pepper flakes (optional, for heat)

Instructions:

  1. Heat the oil in a large skillet or wok over medium-high heat. Add the ground pork (or chosen protein) and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
  2. Add the chopped onion, minced garlic, and ginger to the skillet. Cook until the onion is softened and fragrant, about 3-5 minutes.
  3. Add the coleslaw mix and shredded carrots to the skillet. Cook, stirring occasionally, until the cabbage is slightly softened, about 5 minutes.
  4. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey (or maple syrup), cornstarch, and red pepper flakes (if using).
  5. Pour the sauce over the mixture in the skillet. Bring to a simmer and cook, stirring constantly, until the sauce has thickened, about 2-3 minutes.
  6. Stir in the chopped green onions. Serve hot.