Directions

• Prepare the Garlic
  Mince four cloves of garlic. To make peeling easier, smash each clove with the side of a knife to loosen the skin before removing it. Slice the garlic thinly, then mince using a rocking motion. If using jarred garlic, measure out about two teaspoons. Set aside.
• Peel and Grate the Ginger
  Trim off any small, knobby pieces from the ginger root. Peel using a vegetable peeler (a spoon may work for younger ginger, but thicker skin is easier to remove with a peeler). Grate the ginger perpendicular to the fibers using a standard grater until you have three tablespoons, lightly packed.
• Slice the Green Onions
  Trim the ends of the green onions and slice them, preferably on a diagonal. Use about ¼ cup, though extra can be prepared for garnish. The green parts are preferred for this recipe. Set aside.
• Heat the Oil
  Place a large skillet over medium-high heat and add about 1 tablespoon of avocado oil. Heat until shimmering and moving freely when the pan is tilted.
• Sauté Garlic and Ginger
  Add the minced garlic and grated ginger to the hot oil. Sauté for about 1 minute, just until fragrant. If using ground ginger instead of fresh, wait to add it toward the end of cooking.
• Cook the Ground Meat
  Add 1 pound of ground pork (or beef) to the skillet. Break it apart with a spoon or spatula, stirring to prevent the garlic and ginger from burning at the bottom. Season with 1 teaspoon salt and ¼ teaspoon black pepper. Cook for 7 to 10 minutes, or until browned and cooked through. For deeper browning and less excess moisture, continue cooking a little longer if desired.
• Add the Coleslaw Mix and Coconut Aminos
  Reduce the heat to medium. Add 6 cups of coleslaw mix (shredded cabbage and carrots). Pour in ¼ cup coconut aminos (or low-sodium soy sauce if preferred). Use tongs to toss and combine. If the pan is very full, add the cabbage in batches as it cooks down.
• Cook Until Cabbage is Tender
  Cook for 5 to 7 minutes, stirring frequently, until the cabbage is wilted to your desired tenderness. Some prefer it fully softened and slightly caramelized, while others prefer a bit of crunch.
• Finish with Sesame Oil
  Turn off the heat and stir in 2 teaspoons of toasted sesame oil. This oil is added at the end to preserve its flavor.
• Garnish and Serve
  Top with sesame seeds and sliced green onions. Serve as-is, or over cauliflower rice or regular rice if desired. Garnish with extra sesame seeds and green onions before serving.