Ingredients:

  • 1 tbsp Neutral Cooking Oil (e.g., Rapeseed, Vegetable, or Grapeseed)
  • 1 lb Ground Pork (or lean Beef mince)
  • 1 medium Yellow Onion, finely diced (approx. 150 g)
  • 3 cloves Garlic, minced or grated (approx. 1 tbsp)
  • 1 inch knob Fresh Ginger, peeled and finely grated (approx. 1 tsp)
  • 1 bag Coleslaw Mix (16–18 oz / 450–500 g)
  • 2 tbsp Low-Sodium Soy Sauce (or Tamari for GF)
  • 1 tbsp Rice Vinegar
  • 1 tsp Toasted Sesame Oil
  • 1 tsp Sriracha or Chilli Garlic Sauce (optional, adjust to heat preference)
  • 1/2 tsp Ground White Pepper
  • 2 tbsp Fresh Spring Onions (Scallions), sliced thinly
  • 1 tbsp Toasted Sesame Seeds

Instructions:

  1. Combine the Sauce: In a small bowl, whisk together the soy sauce, rice vinegar, sriracha (if using), and white pepper. Set aside.
  2. Prep Aromatics: Dice the onion and mince/grate the garlic and ginger. Have the coleslaw mix ready to go.
  3. Brown the Meat: Heat the neutral oil in the large skillet or wok over medium-high heat. Add the ground pork. Break it up with a spatula and cook until fully browned and no pink remains (about 5–7 minutes).
  4. Drain the Fat: Crucially, drain off the excess fat from the pan. Return the drained meat to the pan.
  5. Sauté Aromatics: Reduce the heat slightly to medium. Add the diced onion to the meat and cook for 3 minutes until softened. Then, add the minced garlic and grated ginger and cook for a further 60 seconds until fragrant.
  6. Deglaze and Simmer: Pour the prepared sauce mixture over the meat and aromatics. Stir well to coat everything and let it bubble for 1 minute, allowing the flavours to deepen slightly.
  7. Add the Cabbage: Add the entire bag of coleslaw mix to the pan. Turn the heat back up to medium-high.
  8. Stir-Fry Quickly: Toss the cabbage continuously with the meat mixture for 3 to 4 minutes. The goal is to heat the cabbage through and slightly wilt it, but not to cook it until soggy. We want a bit of cracking texture—a proper bite.
  9. Finish the Dish: Remove the pan from the heat. Drizzle the toasted sesame oil over the slaw and stir through one last time.
  10. Garnish: Transfer immediately to serving bowls. Sprinkle generously with sliced spring onions and toasted sesame seeds. Serve hot.