Directions
Heat a large skillet or wok over medium-high heat.
Add the ground pork and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes.
Drain off any excess grease.
Add the chopped red onion to the skillet with the pork and cook for 2-3 minutes until it begins to soften.
Stir in the minced garlic and ground ginger, and cook for another 30 seconds until fragrant.
Add the entire bag of coleslaw mix, soy sauce, and rice vinegar to the skillet.
Stir everything together to combine well.
Cook, stirring frequently, for 5-7 minutes, or until the cabbage has wilted to your desired tenderness.
Remove the skillet from the heat and stir in the toasted sesame oil and most of the sliced green onions.
Serve warm, garnished with the remaining green onions.
Add a kick of heat by stirring in a teaspoon of sriracha or a pinch of red pepper flakes with the sauce.
