Serves 4
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To serve:

  1. Heat the vegetable oil a large pan over a medium heat. Add the garlic and ginger and cook for one minute until fragrant.
  2. Add the pork mince and cook for 5-6 minutes until no pink parts remain, stirring often and breaking up any lumps with a wooden spoon.
  3. Push the pork to one side of the pan and heat the sesame oil on the other side. Stir-fry the cabbage, onion and carrot in the sesame oil for 3-4 minutes until just barely tender. Stir to combine with the pork, then add the soy sauce and sriracha. Cook for 4-5 minutes longer until softened but still retaining some crunch.
  4. Divide amongst bowls and top with the sliced spring onions and sesame seeds to serve.

Nutrition Facts

Per Serving: 355kcals, 20.7g fat (1.6g saturated), 14.6g carbs (4.3g sugars), 27.2g protein, 3.8g fibre, 0.961g sodium

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