Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the ground pork (or your choice of meat) and cook, breaking it apart with a spoon, until browned and fully cooked (about 6-8 minutes).
Drain any excess fat if needed, then set the meat aside.
2. Sauté the vegetables:
In the same skillet, add 1 tablespoon of sesame oil. Add the diced onion and cook for about 3 minutes, until it becomes soft and translucent.
Add the garlic and ginger (if using), and sauté for another 30 seconds until fragrant.
3. Add the cabbage and carrots:
Add the coleslaw mix (shredded cabbage and carrots) to the skillet. Stir well to combine with the onion, garlic, and ginger. Cook for about 4-5 minutes, stirring occasionally, until the cabbage starts to wilt but still retains some crunch.
4. Season the dish:
Return the cooked ground meat to the skillet with the vegetables.
Add the soy sauce, rice vinegar, and crushed red pepper flakes (if using). Stir everything together to evenly coat the ingredients with the sauce. Cook for an additional 2-3 minutes, allowing the flavors to combine.
5. Adjust seasoning:
Taste the dish and season with salt and pepper as needed. You can also add more soy sauce or vinegar if you prefer a stronger flavor.
6. Serve:
Once everything is well-combined and heated through, remove from the heat.
Garnish with sliced green onions and sesame seeds (if desired).
