Since I started preparing this meal, my husband hasn’t asked for takeout

1. Heat the olive oil in a large skillet or wok over medium-high heat.

2. Add the ground pork and cook until browned, breaking it apart with a spoon, about 5-7 minutes.

3. Add the minced garlic and ginger to the pork, stirring for about 1 minute until fragrant.

4. Stir in the shredded cabbage and carrots, cooking until they begin to soften, about 3-4 minutes.

5. Add the soy sauce, sesame oil, and chili flakes (if using), mixing well to combine all ingredients.

6. Cook for an additional 2-3 minutes, allowing the flavors to meld together.

7. Season with salt and pepper to taste, then stir in the sliced green onions just before serving.

8. Serve hot, garnished with additional green onions if desired.

For a vegetarian version, substitute the ground pork with crumbled tofu or tempeh. You can also add other vegetables like bell peppers or snap peas for more color and nutrition. If you prefer a spicier dish, increase the amount of chili flakes or add a dash of Sriracha sauce. For a gluten-free option, use tamari instead of soy sauce. Experiment with different oils like coconut or avocado for a unique flavor profile.