Ingredients

2 teaspoons sesame oil, divided

1/2 lb ground pork

1 cup mushrooms, finely chopped

1 red bell pepper, minced

1/2 yellow onion, diced

3 cloves garlic, minced

4 ounces water chestnuts, chopped

1 cup bagged coleslaw mix

1/2 cup hoisin sauce

1/4 cup water

2 teaspoons freshly grated ginger

1 tablespoon rice wine vinegar

2 teaspoons soy sauce

small pinch of red pepper flakes

bibb or romaine lettuce leaves, for serving

sesame seeds and chopped scallions for garnish

Preparation

  1. Heat a non-stick skillet over medium high heat and add 1/2 of the sesame oil.
  2. Add the onion, garlic and pork to the pan.
  3. Break up the pork with a spatula and cook until the pork is done, about 5 minutes.
  4. Remove the pork to a plate.
  5. Place the skillet back on the burner and add the bell pepper, mushrooms, water chestnuts and cabbage/carrot mixture.
  6. Cook for a few minutes, until the vegetables begin to soften.
  7. While the vegetables cook, whisk the hoisin, water, ginger, vinegar, pepper flakes and soy sauce together in a small bowl.
  8. Add the pork mixture to the vegetable mixture, then pour in the sauce.
  9. Stir well to combine and cook for a few more minutes to allow everything to heat through.
  10. Remove from heat.
  11. Bring to the table on a large plate, with the lettuce leaves and garnish on the side.