Ingredients:

  • 1 Tbsp (15 ml) High heat neutral oil (such as rapeseed or avocado oil)
  • 1 lb (450g) Ground Pork (80/20 mix is ideal)
  • 3 medium cloves Garlic, minced
  • 1 Tbsp (15g) Fresh Ginger, minced
  • Pinch of Flaky Sea Salt and Freshly Ground Black Pepper
  • 3 Tbsp (45 ml) Low-Sodium Soy Sauce (or Tamari for gluten-free)
  • 1 Tbsp (15 ml) Unsweetened Rice Vinegar
  • 1 Tbsp (15 ml) Water
  • 1 tsp (5 ml) Toasted Sesame Oil
  • 1 tsp Granulated Sweetener (optional)
  • ½ tsp Sriracha or Chili Garlic Sauce (adjust to taste)
  • 1 bag (14-16 oz / 400-450g) Coleslaw Mix (blend of green cabbage and carrot)
  • 2 large Spring Onions (scallions), thinly sliced (white and green parts separated)
  • 2 Tbsp Fresh Coriander (Cilantro), roughly chopped (for garnish)

Instructions:

  1. Prepare the Mise en Place: Mince the garlic and ginger. Thinly slice the spring onions, separating the white parts (for cooking) from the green parts (for garnish). In a small bowl, whisk together all the Soy Sauce, Rice Vinegar, Water, Sesame Oil, Sweetener, and Sriracha until combined; set aside (the Umami Sauce).
  2. Brown the Meat: Heat the oil in the large skillet or wok over medium-high heat until shimmering. Add the ground pork and break it up. Season lightly with salt and pepper. Cook for 5–7 minutes, or until the meat is fully browned.
  3. Drain Excess Fat: Tilt the pan and carefully spoon or pour off any accumulated excess rendered grease. (This step is crucial to prevent the final dish from being oily and watery.)
  4. Sauté Aromatics: Reduce the heat slightly to medium. Push the pork to one side of the pan. Add the minced garlic, ginger, and the white parts of the spring onions to the open area. Cook for 60 seconds, stirring continuously, until fragrant.
  5. Combine: Stir the aromatics into the pork mixture.
  6. Add the Sauce: Pour the prepared Umami Sauce over the pork and aromatics. Bring to a simmer and cook for 1–2 minutes, allowing the sauce to thicken slightly and thoroughly coat the meat.
  7. Introduce the Cabbage: Add the entire bag of coleslaw mix to the pan. Increase the heat back to medium-high.
  8. Stir-Fry Vigorously: Using tongs or a spatula, continuously stir-fry the mixture. Cook for 3–5 minutes. The goal is to heat the cabbage through and slightly wilt it while retaining a delightful crunch. Do not overcook.
  9. Taste and Adjust: Taste the dish and adjust seasoning as needed, adding more soy sauce for saltiness or Sriracha for heat.
  10. Serve: Remove the skillet from the heat immediately. Transfer the mixture to serving bowls.
  11. Garnish: Top each bowl generously with the reserved green parts of the spring onions and the fresh coriander (cilantro).