Equipment: Food Processor
1 Tbsp. vegetable oil
2 cloves garlic, minced
1 Tbsp. minced fresh ginger
1 lb. ground pork
1 tbsp. sesame oil
1 onion, thinly sliced
1 cup shredded carrot
1/4 green cabbage, thinly sliced
1/4 cup gluten-free soy sauce
1 tbsp. Sriracha
1 green onion, thinly sliced
1 tbsp. sesame seeds
In a large wok over medium heat, heat vegetable oil. Add garlic and ginger and cook until fragrant, about 2 minutes. Add pork and cook until no pink remains.
Add the oils, sriracha, and soy sauce. Add onion, carrot, and cabbage. Stir to combine. Cook until cabbage is tender, 5 to 8 minutes.
Transfer mixture to a dish and garnish with green onions and sesame seeds. Serve.
It’s easier to eat with chopsticks.
My Husband Loves This Recipe!
He’ll eat anything with Sriracha or Soy Sauce, and this one has both.
It’s a great quick side dish, or eat it as a meal. It’s packed with veggies, and the pork adds some protein.
I used a food processor to grate and slice all the ingredients in this dish. It speeds the prep up so much, but you can use a mandolin, or even chop them by hand.