Crack Slaw
A savory, one-pan stir fry of ground pork and cabbage with garlic, ginger, soy sauce, and sriracha. Fast, filling, and full of flavor.
Ingredients
- 3 cloves garlic, minced
- 1 small yellow onion, chopped
- 4 green onions (white and green ends separated)
- ½ tsp fresh ginger, grated
- 2 tsp toasted sesame oil
- 1 lb ground pork
- 1 tsp salt
- Black pepper to taste
- ½ head green cabbage, shredded (or 1 bag coleslaw mix)
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sriracha
- Toasted sesame seeds, for garnish
Instructions
- Prep garlic, onion, green onion whites, and grated ginger before cooking.
- Heat sesame oil in a large pan over medium heat.
- Add yellow onion, green onion whites, and garlic. Cook until soft and fragrant.
- Push aromatics aside. Add ground pork, salt, pepper, and ginger. Brown the meat, breaking it up as it cooks.
- Add cabbage to the pan. Fold it in gradually as it wilts.
- Pour in soy sauce and rice vinegar. Stir to combine.
- Add sriracha and toss everything together. Taste and adjust seasoning.
- Plate and garnish with green onion tops, sesame seeds, and extra sriracha.
Video
Notes
- Coleslaw mix from a bag substitutes well for hand-shredded cabbage.
- Store leftovers in a sealed container for up to 4 days. Reheat in a pan, not a microwave.
- For less heat, reduce sriracha to ½ tablespoon or serve it on the side.