1 lb ground pork or beef (beef for me)
1 teaspoon minced garlic
14 ounces shredded cabbage or coleslaw mix for easy prep!
1/4 cup low-sodium soy sauce (or liquid aminos)
1 teaspoon ground ginger
1 whole egg
2 teaspoons sriracha
1 tablespoon sesame oil
2 tablespoons sliced green onions
to your taste: baby bok choy & sprouts
In a large skillet, brown the pork or beef until no longer pink. Drain the meat if it’s really wet. Add the garlic and sauté for 30 seconds. Add the cabbage/coleslaw, bok choy, soy sauce, ginger, and sauté until desired tenderness. You can add a little water if you need more liquid to sauté the coleslaw down.
Make a well in the center of the skillet and add the egg. Scramble until done over low heat.
Stir in sriracha. Drizzle with sesame oil and sprinkle with sprouts & green onions. Add additional soy sauce and sriracha if desired!