Asian Cabbage and Pork Skillet

2 hours ago

Meat: One pound 1 lb. of raw, unseasoned ground pork sausage.
Vegetables: One standard package 1 Bag of pre-shredded cabbage and carrot blend.
Aromatics: Four measured teaspoons 4 tsp. of pureed fresh garlic cloves.
Aromatics: One tablespoon 1 Tbsp. of fresh ginger root, finely crushed.
Salty Finish: One tablespoon 1 Tbsp. of savory fermented soybean sauce.
Finishing Oil: One tablespoon 1 Tbsp. of toasted nut-flavored oil.
Garnish: A quarter cup ¼ C. of thinly sliced scallions, cut into small rounds.

In a large frying pan or skillet over moderate-high heat, cook the ground meat until it is uniformly browned throughout. It is critical to retain the rendered fat within the pan and do not discard it.
Incorporate the cabbage-based vegetable mixture (coleslaw mix) into the hot skillet, then immediately lower the stove setting to medium.
Blend in the crushed ginger, the minced garlic, and the salty fermented sauce (soy sauce) with the meat and cabbage.
Allow the entire mixture to cook gently and steam until the shredded cabbage has reached a soft and tender texture.
Finish the dish by lightly pouring the toasted oil (sesame oil) over the contents, then sprinkle the sliced scallions (green onions) on top immediately prior to serving.