Ingredients:

  • 1 lb Lean Ground Turkey or Ground Pork
  • 1 tbsp Avocado Oil
  • 3 cloves Garlic, minced
  • 1 tbsp Fresh Ginger, grated
  • 1/2 cup Green Onions, sliced (whites and greens separated)
  • 14 oz Shredded Coleslaw Mix (cabbage and carrots)
  • 1/2 cup Matchstick Carrots
  • 1/4 cup Low-Sodium Soy Sauce
  • 1 tbsp Rice Vinegar
  • 1 tsp Toasted Sesame Oil
  • 1/2 tsp Sriracha or Chili Garlic Sauce
  • 1 tsp Toasted Sesame Seeds

Instructions:

  1. Heat avocado oil in a large heavy-bottomed skillet or wok over medium-high heat until shimmering.
  2. Add the ground meat in a single layer. Let it sear undisturbed for 3 minutes to develop a mahogany-colored crust. Break the meat apart with a spatula and continue cooking until fully browned.
  3. Create a well in the center of the meat. Add the minced garlic, grated ginger, and the white parts of the green onions. Toast for 1 minute until aromatic.
  4. Add the shredded coleslaw mix and matchstick carrots to the skillet. Toss frequently for 2-3 minutes using a 'flash-wilt' technique until the cabbage is bright and slightly translucent but still crisp.
  5. Pour in the soy sauce, rice vinegar, and sriracha. Stir well to coat all ingredients in the glaze.
  6. Remove from heat. Drizzle with toasted sesame oil and toss one final time.
  7. Garnish with toasted sesame seeds and the reserved green onion tops before serving.