Begin by prepping all your ingredients to ensure a smooth cooking process. Finely chop the garlic, ginger, and onion, then thinly slice the cabbage and shred the carrot.

In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium heat until it shimmers, about 2 minutes.

Add the chopped garlic and ginger to the heated oil, stirring constantly for about 1 minute until fragrant.

Introduce the ground pork to the skillet, breaking it apart with a spatula. Cook for about 8-10 minutes until browned and cooked through.

Once the pork is cooked, push it to one side of the skillet. Pour in 1 tablespoon of toasted sesame oil and add the sliced onion, shredded carrot, and sliced cabbage. Stir everything together for about 3-5 minutes.

Next, mix in the reduced-sodium soy sauce and sriracha, stirring well to coat. Cook for an additional 5-8 minutes, or until the cabbage is tender.

Taste your stir-fry and adjust the seasoning with kosher salt to suit your preference.

Spoon the stir-fried mixture into bowls, garnishing with thinly sliced scallions and toasted sesame seeds. Enjoy!