Servings: 4

1 lb (16 ounces) ground pork or beef 1 lb (16 ounces) ground pork or beef
1 teaspoon minced garlic 1 teaspoon minced garlic
14 ounces shredded cabbage or coleslaw mix 14 ounces shredded cabbage or coleslaw mix
1/4 cup low-sodium soy sauce (or liquid aminos) ¼ cup low-sodium soy sauce (or liquid aminos)
1 teaspoon ground ginger 1 teaspoon ground ginger
2 teaspoons sriracha 2 teaspoons sriracha
1 whole egg 1 whole egg
1 tablespoon sesame oil 1 tablespoon sesame oil
2 tablespoons sliced green onions 2 tablespoons sliced green onions

In a large skillet, brown the pork or beef until no longer pink. Add the garlic and sautee for 30 seconds. Add the cabbage/coleslaw, soy sauce, ginger, and sautee until desired tenderness. You can add a little water if you need more liquid to sautee 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 green onions. Add additional soy sauce and sriracha if desired.