Total time: 30 minutes
Ingredients
• Pork: 1 lb (16 oz / ~454 g) ground pork sausage
• Coleslaw: 1 package (16 oz / ~454 g) ready-mix coleslaw
• Onion: 0.5 cup chopped red onion (approx. 2.6 oz / 75 g)
• Soy Sauce: 3.0 tbsp soy sauce (or tamari for gluten-free)
• Vinegar: 2.0 tbsp rice vinegar
• Garlic: 1.0 tsp minced garlic
• Oil: 1.0 tsp sesame oil
• Ginger: 0.25 tbsp (0.75 tsp) ground ginger
• Garnish: 1 green onion, thinly sliced
• Seasoning: Salt and black pepper, to taste
Directions
1. Brown the Pork: Place a large skillet or pot over medium-high heat. Add the ground pork sausage and the chopped red onion. Cook, using a spoon to break the sausage apart, until it is fully browned and cooked through (approximately 8-10 minutes).
2. Add Aromatics and Slaw: Drain any excess fat from the skillet if needed. Add the rice vinegar, sesame oil, minced garlic, and ground ginger. Stir to combine.
3. Cook the Slaw: Add the entire package of coleslaw mix to the skillet. Stir continuously for 5 to 7 minutes. The coleslaw will begin to wilt and reduce in volume.
4. Steam: Pour in the soy sauce and stir well to coat everything. Cover the skillet, reduce the heat to low, and let the contents steam for 3 to 5 minutes, or until the coleslaw has reached your desired level of tenderness.
5. Serve: Remove from heat. Serve the crack slaw warm, garnished with the freshly sliced green onions.
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