Since I started cooking this, my husband hasn't asked for takeout!

Heat the sesame oil in a large skillet over medium-high heat.

Add the ground pork and cook until browned, breaking it up with a spoon, about 5-7 minutes.

Add the minced garlic and ginger, cooking until fragrant, about 1 minute.

Stir in the shredded cabbage, carrot, and onion, cooking until the vegetables are tender, about 5 minutes.

Pour in the soy sauce (or tamari), rice vinegar, and sriracha if using, stirring to combine.

Cook for another 2-3 minutes until everything is well mixed and heated through.

Season with salt and pepper to taste.

Remove from heat and stir in the sliced scallions.

Serve hot in bowls, garnished with additional scallions if desired.

For a vegetarian version, replace the ground pork with crumbled tofu or tempeh. You can also add other vegetables like bell peppers or snap peas for extra crunch and color. If you prefer a spicier dish, increase the amount of sriracha or add a pinch of red pepper flakes. For a gluten-free option, ensure you use tamari instead of soy sauce.