Ingredients
Scale
- 1 lb Ground Pork
- 1 medium head of Green Cabbage, shredded (about 6 cups)
- 2 large Carrots, shredded or matchstick cut
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced (or 1 tsp ground ginger)
- 1/4 cup Soy Sauce (or Coconut Aminos)
- 1 tablespoon Toasted Sesame Oil (optional, for flavor)
- 2 Green Onions, sliced
- 1 tablespoon Vegetable Oil
- Black pepper to taste
Instructions
- Start by shredding your cabbage and carrots. If you are in a rush, you can buy a pre-packaged coleslaw mix, but shredding your own from whole vegetables is much cheaper. Mince the garlic and ginger so they are ready to hit the pan as soon as the meat is browned.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ground pork and cook until it is no longer pink. Use a wooden spoon to break the meat into small crumbles. Drain any excess fat if necessary, though a little fat adds great flavor to the vegetables later.
- Stir the minced garlic and ginger into the pork and cook for about 1 minute until fragrant. Add the shredded cabbage and carrots directly into the pan. Toss everything together frequently. The cabbage will look like a lot at first, but it will shrink significantly as it cooks down.
- Pour the soy sauce and sesame oil over the mixture. Continue to cook for 5 to 7 minutes, stirring occasionally, until the cabbage is tender but still has a slight crunch. Season with black pepper to taste.
- Remove the pan from the heat. Divide the mixture into four bowls. Top with sliced green onions for a fresh pop of color and flavor. If your budget allows, a drizzle of Sriracha or a sprinkle of sesame seeds adds a nice touch.
- Cook Time: 25 minutes