Ingredients:1 lb ground pork (or ground beef / turkey / chicken)1 small head green cabbage, thinly sliced / shredded – about 6 cups1 small carrot, julienned (optional)3 cloves garlic, minced1 tbsp fresh ginger, minced3 green onions, sliced2 tbsp vegetable oil1 tbsp sesame oilFor Sauce:1/4 cup soy sauce / coconut aminos1 tbsp oyster sauce (optional but gives restaurant taste)1 tbsp rice vinegar1 tsp sriracha or chili flakes1 tsp sesame oilSalt & pepper to taste
Instructions:
Mix Sauce: Whisk all sauce ingredients together in a small bowl.Brown Meat: Heat 1 tbsp oil in large wok / pan on high heat. Add ground pork, break it up, cook 5-6 mins until browned and crispy. Season with salt & pepper. Remove and set aside.Sauté Veggies: In same pan add 1 tbsp oil, add garlic, ginger, cook 30 sec. Add shredded cabbage and carrot, stir-fry 4-5 mins until cabbage is wilted but still a bit crunchy.Combine: Return pork to pan, pour sauce over everything. Toss well for 2 mins until coated and saucy.Finish: Drizzle 1 tbsp sesame oil, top with sliced green onions.Serve hot as is for low-carb, or over steamed rice.Ready in 15 minutes – tastes exactly like the inside of an egg roll!