• 2 tbsp olive or avocado oil or other cooking fat
  • 4 cloves garlic, minced (or 2 tsp ground)
  • 2 tbsp minced fresh ginger (or 2 tsp ground)
  • 6 green onions, white and green parts
  • 1 lb ground pork (or turkey, chicken, or beef)
  • 1 small head cabbage or half each of green and red cabbage, shredded OR 1 package coleslaw mix
  • 1-2 carrots, shredded or cut in matchsticks
  • ⅓ cup coconut aminos and/ or tamari (gluten free soy sauce)
  • 1 tbsp fish sauce
  • ¼ cup rice vinegar
  • 2 tbsp sesame oil
  • Salt and pepper to taste


Heat a large cast iron or stainless steel pan over medium heat. Add the oil, minced garlic, ginger, and the white parts of the green onions. Cook for a minute or two but don’t let the garlic burn. Add in the pork and cook until no longer pink. If you’re using ginger and garlic powders instead of fresh, sprinkle 1 tsp of each on the meat while it cooks and the other tsp of each on the veggies when you add them.

While the pork cooks, whisk together the coconut aminos or tamari, fish sauce, rice vinegar, and set aside. When the pork is browned, add in the veggies and the liquid you just mixed together. Stir it all together, cover, and allow it to cook for 5-8 minutes, depending on how soft you like the veggies. When everything is cooked, mix in the sesame oil. Top with sliced green onions (green parts), sesame seeds, and the Sriracha-Mayo sauce (optional – just mix equal parts avocado oil based mayo and Sriracha). And if you’re not new to my recipes you know that I’m usually guessing a bit on the amounts of things so feel free to add more of any of the seasonings or coconut aminos/tamari if it needs some more oomph! 

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