Servings: 4 | Prep time: 5 mins | Cook time: 15 mins
Nutritional information: (average serve)
- Calories: 398
- Protein: 20.9g
- Carbs: 11.6g
- Fat total: 29.6g
Ingredients:
1 tbsp Avocado oil
4 cloves Garlic (minced)
3 tbsp Fresh ginger (minced or grated; or use 3/4 tsp ground ginger)
500g Ground pork (or ground beef)
1 tsp Sea salt
1/4 tsp Black pepper (or more if you want it spicy)
6 cups Shredded coleslaw mix
1/4 cup Coconut aminos or soy sauce
2 tsp Toasted sesame oil
1/4 cup Green onions
Sesame seeds (optional, for garnish)
Method
Step 1
Heat avocado oil in a large cast iron skillet over medium-high heat. Add garlic and ginger. Sauté for about a minute, until fragrant.
Step 2
Add the ground pork (or beef). Season with sea salt and black pepper and use a spatula to break up the meat. Increase heat to medium-high and cook until browned, about 7-10 minutes. (Most of the excess oil cooks away at this temperature, but you can drain it if you like.)
Step 3
Reduce heat to medium. Add the coleslaw mix and coconut aminos. Stir to coat. Cook for about 5 minutes, stirring occasionally, until the cabbage is tender.
Step 4
Remove from heat. Stir in the toasted sesame oil and green onions and enjoy!