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The viral keto recipe that won't quit — savory ground pork stir-fried with shredded cabbage, fresh ginger, garlic, and a sweet-savory sauce of coconut aminos, toasted sesame oil, and rice vinegar. All the flavors of a crispy egg roll without the wrapper. One pan, 25 minutes, and best eaten fresh or from the fridge within a few days.
In a small bowl, whisk together the coconut aminos, toasted sesame oil, rice vinegar, and sriracha. Set aside.
Heat oil in a very large skillet, wok, or Dutch oven over medium-high heat. Add the ground pork and cook, breaking into small crumbles, until well browned and crispy in spots. Season with salt, pepper, onion powder, and ground ginger while cooking. Don't rush this step — the browning is where the flavor lives.
⏱ 8–10 minutesPush the pork to one side of the pan. Add the minced garlic, grated ginger, and white parts of the green onions to the open space. Stir for 1 minute until very fragrant, then mix everything together.
⏱ 1 minuteAdd the coleslaw mix and shredded cabbage to the pan. Toss with the pork to combine. Pour the stir-fry sauce over everything and toss well. Cook, stirring frequently, until the cabbage is wilted and tender but still has a slight bite.
⏱ 6 minutesRemove from heat. Taste and adjust — more sriracha for heat, more coconut aminos for sweetness, or a splash of rice vinegar for brightness. Garnish with the green parts of the green onions, sesame seeds, and fresh cilantro. Portion into 8 servings in 28 oz containers and refrigerate. Best within 4 days.