Ingredients

• 1 tbsp sesame oil or avocado oil
• 1 lb (450g) ground pork (or turkey/chicken)
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 4 cups shredded green cabbage (about ½ small head)
• 1 cup shredded carrots
• 2 green onions, sliced
• 2 tbsp low-sodium soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tsp sesame oil (finish)
• ½ tsp red pepper flakes (optional)
• Optional: 1 egg, scrambled in at the end

Instructions

Heat oil in a large skillet or wok over medium-high. Add pork; cook 5–6 min until browned, breaking into crumbles. Drain excess fat if needed.
Push pork to edges. Add garlic and ginger to center; stir 30 sec until fragrant.
Add cabbage and carrots. Stir-fry 4–5 min until cabbage wilts but stays crisp-tender.
Pour in soy sauce and rice vinegar; toss everything together. Cook 1–2 min more to meld flavors.
Remove from heat. Stir in green onions, finishing sesame oil, and red pepper flakes.
Optional egg: Push stir-fry aside, add 1 tsp oil to center, scramble egg quickly, then mix in.
Serve hot over cauliflower rice or steamed jasmine rice. Top with extra green onions or a drizzle of sriracha!