Ingredients
Scale
- 2 Tbsp. olive oil
- 1 lb. ground pork
- 3 Tbsp. minced fresh ginger
- 4 garlic cloves, minced
- 4 green onions, thinly sliced
- 1/4 cup soy sauce
- 1/4 cup low-sodium chicken broth
- 1 Tbsp. honey
- 1 Tbsp. sesame oil
- 1 tsp. cornstarch
- 2 limes, juiced
- 1 (10-ounce) bag tri-color slaw mix
- 2 cups cooked white or brown rice (optional)
- Sesame seeds and fried wonton strips, for serving
- Sriracha, for serving (optional)
Instructions
- In a large skillet, heat the oil over medium-high heat. Add the pork, cook, breaking it up with a wooden spoon, until mostly cooked through, about 5 minutes. Add the ginger, garlic, and most of the green onions and continue to cook until the pork is completely cooked through, 2 to 3 minutes more.
- Make the stir-fry sauce by mixing the soy sauce, chicken broth, honey, sesame oil, cornstarch, and lime juice in a small bowl. Add it to the skillet, along with the slaw mix, and stir to incorporate. Cook until the slaw is beginning to wilt and the sauce is thickened, 2 to 3 minutes.
- Serve over rice, if you like, or on its own. Garnish with the remaining green onions and some sesame seeds, wonton strips, and sriracha for added heat.