1 pound ground pork
2- inch piece of fresh ginger minced
4 cloves garlic minced
1 teaspoon cornstarch
½ teaspoon Chinese five-spice
¼ cup low sodium soy sauce
2 teaspoons sesame oil
2 tablespoons chili paste
16 ounces coleslaw mix preferably with thinly sliced carrots in the mix
kosher salt, adjust to taste, only as needed
Cooked rice for serving
Thinly sliced green onions for topping
Wonton strips for topping
Warm the oil in a large skillet over medium high heat. Add the pork, ginger, and garlic to the skillet, crumbling the meat as it cooks until the pork has cooked through. Drain any liquids from the pan, if necessary. Sprinkle with cornstarch, five-spice. Stir to coat. Add the soy sauce, sesame oil, and chili paste. Continue cooking until the sauce forms, about 2 minutes. Add the cabbage, toss to mix and cover with a lid for 2-3 minutes. When the cabbage is bright green and slightly wilted, taste and add salt, only as needed. Serve over rice. Sprinkle with green onions and top with wonton strips, if desired. This recipe also works well with ground beef or ground turkey.