Ingredients:

  • 1 tablespoon vegetable oil (15 ml)
  • 1 pound ground pork (450g), can substitute with ground chicken or turkey
  • 1 medium yellow onion, finely chopped (about 1 cup) (150g)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1-inch piece of fresh ginger, peeled and grated (about 1 tablespoon)
  • 1/2 teaspoon red pepper flakes, or to taste
  • 1 bag (16 ounces/450g) coleslaw mix (shredded cabbage and carrots)
  • 2 green onions, thinly sliced (for garnish)
  • Sesame seeds (for garnish, optional)
  • (Optional) 1 can (8 oz / 225g) sliced water chestnuts, drained and chopped, for added crunch
  • 1/4 cup low-sodium soy sauce (60 ml)
  • 2 tablespoons rice vinegar (30 ml)
  • 1 tablespoon sesame oil (15 ml)
  • 1 tablespoon honey or maple syrup (15 ml), adjust to taste
  • 1 teaspoon sriracha (or other chili sauce), or to taste
  • 1 teaspoon cornstarch (or tapioca starch)
  • 2 tablespoons water (30 ml)
  • 1 tbsp fish sauce ( Optional )

Instructions:

  1. Whisk together soy sauce, rice vinegar, sesame oil, honey/maple syrup, sriracha, cornstarch, and water in a small bowl. Set aside.
  2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add ground pork and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  3. Add chopped onion, minced garlic, and grated ginger to the skillet. Cook until fragrant, about 2-3 minutes. Stir in red pepper flakes.
  4. Add coleslaw mix (shredded cabbage and carrots) to the skillet. Cook, stirring occasionally, until the cabbage wilts slightly, about 3-5 minutes.
  5. Pour the prepared sauce over the mixture in the skillet. Bring to a simmer and cook until the sauce thickens slightly, about 2-3 minutes, stirring constantly.
  6. Remove from heat. Garnish with sliced green onions and sesame seeds (if using). Serve immediately.
  7. Optional for added crunch: Stir in chopped water chestnuts.