Prep your aromatics: Mince the garlic and grate the ginger. Slice the green onions, separating the white/light green parts from the dark green tops.

Brown the protein: Heat a large skillet over medium-high. Add 1 tablespoon oil, then the ground protein. Season lightly with salt and pepper. Cook, breaking it up, until browned and cooked through, about 5–7 minutes. Drain excess fat if needed.

Sauté aromatics: Add the minced garlic, grated ginger, and the white/light green parts of the green onions. Cook 30–60 seconds until fragrant, stirring frequently so they don’t burn.

Add the veggies: Toss in the coleslaw mix. Cook 3–5 minutes, stirring often, until the cabbage softens but still has a little crunch.

Make the sauce: In a small bowl, whisk soy sauce, rice vinegar, honey, and a drizzle of toasted sesame oil. Add red pepper flakes or sriracha if you like heat.

Sauce it up: Pour the sauce into the skillet. Stir to coat everything and let it simmer 1–2 minutes so the flavors meld.

Egg option: Push the mixture to one side of the pan. Crack in 2 eggs on the empty side and scramble until just set. Fold into the mixture. This adds richness and extra protein.

Finish and taste: Turn off heat. Stir in the dark green onion tops. Squeeze in a bit of lime juice if using. Taste and adjust with more soy for salt, vinegar for brightness, or honey for balance.

Garnish and serve: Sprinkle with sesame seeds and fresh herbs. Serve as is, over cauliflower rice, or with steamed brown rice for a heartier bowl.