Ingredients

1 lb. ground pork (see notes)

Salt and pepper, to taste

1 tablespoon peanut oil (can substitute avocado or olive oil)

½ cup yellow onion, finely diced

1 tablespoon butter

2 large eggs, whisked until frothy

5 cups green cabbage, shredded

1 cup carrots, shaved and roughly chopped

½ cup chicken broth

¼ cup soy sauce

3 cloves garlic, minced

1 tablespoon rice vinegar

1 tablespoon honey

1 teaspoon hot sauce

1 teaspoon mustard powder

½ teaspoon sesame oil (optional)

1/8 teaspoon ground ginger

1/8 teaspoon white pepper

Toasted sesame seeds, for garnish

Green onions, for garnish

Fried eggroll wraps, roughly chopped (optional, see notes)

Instructions

Step 1: In a small bowl, combine chicken broth, soy sauce, garlic, rice vinegar, honey, hot sauce, mustard powder, sesame oil (if using), ground ginger, and white pepper. Set the sauce mixture aside.

Step 2: Melt the butter in a large skillet over medium-low heat. Add the whisked eggs and scramble until cooked through. Remove from skillet and set aside.

Step 3: Season the ground pork with salt and pepper. Heat peanut oil in the same skillet over medium-high heat. Add the pork and cook for about 3 minutes. Add diced onions and continue cooking for 5-6 minutes, stirring occasionally, until pork is fully cooked and no longer pink. Drain excess grease and set aside.

Step 4: Return the skillet to medium heat and add the prepared sauce mixture. Use a silicone spatula to scrape and loosen any browned bits from the bottom and sides of the skillet to incorporate flavor. Let the sauce simmer gently for about 4 minutes to reduce slightly.

Step 5: Add shredded cabbage and chopped carrots to the skillet. Cook for 5-6 minutes or until the vegetables reach your desired tenderness, stirring occasionally.

Step 6: Add the cooked pork and scrambled eggs back into the skillet. Toss everything together thoroughly and heat through for about 1-2 minutes.

Step 7: Transfer to serving dishes, garnish with toasted sesame seeds and sliced green onions. Optionally, sprinkle roughly chopped fried eggroll wraps on top for added crunch. Serve immediately.

Tips & Variations

For a lighter version, substitute ground turkey or chicken for the pork.

You can add shredded bok choy or bean sprouts for extra texture and flavor.

If you prefer a vegetarian option, replace pork with firm tofu crumbles and use vegetable broth instead of chicken broth.

Adjust the hot sauce quantity to control the heat level to your preference.

Use gluten-free soy sauce to make this dish gluten-free.

FAQs

Can I make this dish ahead of time?

Yes, you can prepare the pork and vegetables ahead, then combine and heat everything just before serving for the best texture and flavor.

Is this recipe suitable for meal prep?

This dish works well for meal prep. Store portions in separate containers and reheat as needed. Add fresh garnishes like green onions when ready to eat.