1. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the ground pork, breaking it up with a wooden spoon. Cook until browned and cooked through, about 6-8 minutes. Drain excess fat if needed.
2. Add the minced garlic and grated ginger to the pork. Stir and cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
3. Reduce heat to medium and toss in the shredded cabbage and carrots. Stir frequently, cooking until the cabbage is tender but still slightly crisp, about 5-6 minutes. This step always reminds me of peeling back the layers of family tradition—each ingredient adding its own story.
4. Pour in the soy sauce, sesame oil, and rice vinegar. Stir well to combine all the flavors. If you like a bit of spice, sprinkle in the crushed red pepper flakes now.
5. Season with salt and freshly ground black pepper to taste. Remove from heat and fold in the sliced green onions for a fresh burst of flavor.
6. Serve hot, garnished with a sprinkle of sesame seeds if desired. This dish pairs beautifully with steamed jasmine rice or can stand alone as a low-carb meal.

One tip I learned from my time wandering European food markets is to trust your senses—taste and adjust as you go. Sometimes a splash more soy or a pinch more pepper can bring the dish to life in unexpected ways. Cooking this with my daughters, I encourage them to smell the garlic and ginger as it sizzles—it’s these little moments that make cooking memorable.