2tablespoonscreamy almond butteror other nut butter
1tablespoonrice vinegar
1teaspoontoasted sesame oil
1teaspoonsriracha
1teaspoonminced garlic
1teaspoonminced fresh gingeror ginger paste
Instructions
Whisk the ingredients for the sauce together in a small bowl and set aside.
Pour olive oil into a large skillet and place over medium heat.
Once hot, add onions and cook for 2 minutes until starting to soften.
Add the ground pork to the pan and cook until browned, breaking up with a spatula as it cooks, about 4-5 minutes.
Add the mushrooms and cabbage to the skillet, toss to combine with the pork and onions and let cook down for 5-7 minutes until the mushrooms have given off their water and the cabbage has softened.
Pour the sauce into the skillet and stir to combine.
Turn off the heat and season with salt and pepper to taste.