NUTRITION

SERVINGS

INGREDIENTS

7 oz ground pork

2 cup shredded cabbage and carrot mix

1 tsp toasted sesame oil

2 clove garlic

1 tsp fresh ginger

2 tbsp coconut aminos

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp avocado oil mayonnaise

1 tsp sriracha sauce

2 tbsp green onions

PREPARATION

• 1

  Heat a large skillet over medium-high heat and add the ground pork, breaking it up with a spatula as it cooks.

• 2

  Cook the pork until browned and fully cooked through, then drain any excess fat from the pan.

• 3

  Stir in the minced garlic, grated ginger, and toasted sesame oil, sautéing for about 1 minute until highly fragrant.

• 4

  Add the shredded cabbage and carrot mix along with the coconut aminos to the skillet, tossing well to coat the vegetables.

• 5

  Sauté for 3 to 4 minutes until the cabbage is tender-crisp, ensuring it retains a fresh crunch.

• 6

  In a small ramekin, whisk together the avocado oil mayonnaise and sriracha sauce until the mixture is smooth and orange.

• 7

  Season the pork and cabbage mixture with the measured sea salt and black pepper.

• 8

  Transfer the mixture to a serving bowl and garnish with sliced green onions and a drizzle of the prepared spicy mayo.