1-First Step: Prepare all ingredients by shredding cabbage and carrots, mincing garlic, and grating fresh ginger to ensure a smooth cooking process.

2-Second Step: Heat sesame oil in a large skillet over medium-high heat, then add the ground pork or chicken, breaking it apart and cooking until browned and cooked through, about 5-7 minutes.

3-Third Step: Add minced garlic and grated ginger to the meat, sautéing for 1-2 minutes until fragrant to build layers of flavor.

4-Fourth Step: Incorporate shredded cabbage and carrots into the skillet, stirring frequently to combine. Cook for 5-6 minutes until vegetables start to soften but remain slightly crisp.

5-Fifth Step: Pour in soy sauce or tamari, stirring well to coat the mixture evenly with savory seasoning. Cook for another 2-3 minutes.

6-Sixth Step: Taste and adjust seasoning if necessary by adding more soy sauce or a pinch of salt.

7-Final Step: Remove from heat and garnish with sliced green onions. Serve immediately while warm. For vegan or gluten-free adaptations, substitute as needed in initial steps. This recipe can also be doubled for meal prep and reheated easily.

Follow these directions closely: In a skillet, brown the ground beef until it is no longer pink. Add the minced garlic and sauté for 30 seconds. Stir in the coleslaw mix or shredded cabbage, soy sauce, and grated ginger. Cook until the cabbage reaches your desired tenderness, adding a small amount of water if needed. Create a well in the center, crack in the egg, and scramble it over low heat until fully cooked. Mix in the sriracha, drizzle with sesame oil, and sprinkle with sliced green onions. Adjust soy sauce and sriracha to taste.