Ingredients:

  • 1 lb ground pork
  • 1 tbsp toasted sesame oil
  • 2 tbsp fresh ginger, minced
  • 4 cloves garlic, minced
  • 1 bunch green onions, whites and greens separated
  • 14 oz coleslaw mix (shredded cabbage and carrots)
  • 1 medium yellow onion, diced
  • 5 oz canned water chestnuts, drained and sliced
  • 6 cups chicken bone broth
  • 1/4 cup low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sriracha

Instructions:

  1. Place a large Dutch oven over medium-high heat with the sesame oil. Add the ground pork, breaking it into small crumbles. Allow it to sear without stirring for 5–7 minutes to develop a golden-brown crust. Add the diced yellow onion and the whites of the green onions during the last 2 minutes of browning.
  2. Lower the heat to medium. Create a small well in the center of the meat mixture and add the minced garlic and grated ginger. Stir for 60 seconds until fragrant and the garlic is pale gold.
  3. Pour in the chicken bone broth, soy sauce, and rice vinegar. Use a wooden spoon to scrape the brown bits (fond) from the bottom of the pot. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
  4. Fold in the coleslaw mix and water chestnuts. Simmer for 3–5 minutes until the cabbage is flexible but still has a distinct bite. Remove from heat immediately and garnish with green onion tops.