6to 8 green onions, thinly sliced, white and dark parts separated
1tbspgrated fresh ginger or ginger paste
3cloves minced garlic
1lbground pork (or chicken or turkey)
16ozbag coleslaw mix
¼cuplow-sodium soy sauce or coconut aminos
½lime
1 ½tspSriracha sauce
Optional: salt, pepper, red pepper flakes, brown sugar, 1 tsp Chinese five spice, sesame oil, sesame seeds, chopped peanuts, cilantro
Directions
1
In a skillet, heat the olive oil over medium-high heat. Add the white parts of the onion and ginger, and cook, stirring constantly, for 1-2 minutes.
2
Add the pork (and optionally the five spice, a pinch of salt, a dash of pepper, pinch of red pepper flakes, and sprinkle of brown sugar), and continue cooking, breaking the meat apart until browned, 3 to 5 minutes.
3
Add the coleslaw and soy sauce to the skillet and cook, stirring occasionally, until wilted and cooked through, about 3 minutes.
4
Turn off the heat. Stir in the juice of lime, Sriracha, and dark green onion slices (a drizzle of toasted sesame oil here works well too!). Taste and adjust seasoning, if desired.
5
Serve warm over rice or riced cauliflower, topped with extra Sriracha sauce, fresh lime juice, sesame seeds, chopped peanuts, and cilantro, if desired.
6to 8 green onions, thinly sliced, white and dark parts separated
1tbspgrated fresh ginger or ginger paste
3cloves minced garlic
1lbground pork (or chicken or turkey)
16ozbag coleslaw mix
¼cuplow-sodium soy sauce or coconut aminos
½lime
1 ½tspSriracha sauce
Optional: salt, pepper, red pepper flakes, brown sugar, 1 tsp Chinese five spice, sesame oil, sesame seeds, chopped peanuts, cilantro
Directions
Directions
1
In a skillet, heat the olive oil over medium-high heat. Add the white parts of the onion and ginger, and cook, stirring constantly, for 1-2 minutes.
2
Add the pork (and optionally the five spice, a pinch of salt, a dash of pepper, pinch of red pepper flakes, and sprinkle of brown sugar), and continue cooking, breaking the meat apart until browned, 3 to 5 minutes.
3
Add the coleslaw and soy sauce to the skillet and cook, stirring occasionally, until wilted and cooked through, about 3 minutes.
4
Turn off the heat. Stir in the juice of lime, Sriracha, and dark green onion slices (a drizzle of toasted sesame oil here works well too!). Taste and adjust seasoning, if desired.
5
Serve warm over rice or riced cauliflower, topped with extra Sriracha sauce, fresh lime juice, sesame seeds, chopped peanuts, and cilantro, if desired.
AuthorMelissa