Ingredients
- 1 tablespoon olive oil
- 1 pound ground pork
- 14 ounces coleslaw mix
- ⅓ cup chopped fresh scallions
- For serving: hoisin sauce optional, to taste
Sauce:
- ⅓ cup low-sodium soy sauce
- ½ tablespoon sriracha sauce
- 1 teaspoon apple cider vinegar or rice vinegar
- 1 teaspoon toasted sesame oil see note
- 1 teaspoon grated fresh ginger
- ½ teaspoon sugar
- 2 cloves garlic minced
Instructions
- Add the sauce ingredients to a bowl and whisk together.
- Add the oil and pork to a large skillet over medium-high heat. Cook the pork, breaking it up with your spoon as you go along, until it’s no longer pink (about 6 minutes).
- Pour the sauce into the skillet and stir to coat the pork.
- Add the coleslaw mix to the skillet and cook, tossing often (it’s easiest to do this with tongs) until the cabbage is tender-crisp and the pork is cooked through (about 4-5 minutes).
- Stir in the scallions.
- Serve immediately with a drizzle of hoisin sauce (highly recommend!) and/or extra sriracha sauce.
Notes
This dish is delicious by itself or served over rice. If you serve this with rice or noodles, it easily serves 4 people. Without rice or noodles, it’ll more realistically make 2-3 portions. Toasted sesame oil is the dark sesame oil you can find in the Asian section of most grocery stores (hoisin sauce and sriracha sauce usually can be found there too). It’s sometimes just labeled as “sesame oil” or “pure sesame oil”. I used Lee Kum Kee brand sesame oil and hoisin sauce (for serving) in this recipe. Ginger is much easier to grate when frozen. I always keep a piece of ginger in my freezer and then take it out and grate it with my Microplane when needed.