1. Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.
2. Add the ground pork, breaking it apart with a wooden spoon. Cook until browned and cooked through, about 5-7 minutes. Drain any excess fat if desired.
3. Add the minced garlic and ginger to the pan, stirring for about 1 minute until fragrant. This step always reminds me of Mama Lou’s kitchen—her way of coaxing out the deepest flavors.
4. Stir in the shredded cabbage and carrots, tossing to combine. Cook for about 5 minutes until the vegetables begin to soften but still have a nice crunch.
5. Pour in the soy sauce, sesame oil, and rice vinegar. Stir well to coat everything evenly. If you like a little heat, sprinkle in the crushed red pepper flakes now.
6. Add the white parts of the green onions, reserving the green parts for garnish. Cook for another 2 minutes, letting the flavors meld together.
7. Taste and season with salt and pepper as needed. Remember, soy sauce adds saltiness, so taste before adding extra salt.
8. Remove from heat and sprinkle the green parts of the green onions on top before serving.

One tip I’ve learned from my years cooking alongside Mama Lou is to never rush the browning of the meat—it’s where the flavor foundation is built. Also, don’t overcook the cabbage; it should stay slightly crisp to contrast with the tender pork. Ouma and I always argued over who got the last crunchy bite!