MAKING:

1. So firstly into a deep pan over a medium to high heat, add in 1 tablespoon of oil and 1 pound or 500g of ground beef. You can use ground sausage meat, or chicken or pork it’s completely up to you, I just happened to have beef in the fridge. 2. Season with salt and pepper and then break up using a spatula so you dont end up with big clumpy bit of meat. You want everything broken up finely, you want to cook out the water so this generally takes me 6-8 minutes and what you’ll end up with is something that looks dry but dont worry, the flavour has intensified. Now to bring some moisture back into it 3. I’m adding 2 tablespoons of low sodium soy sauce or you can use coconut aminos if you have it. Then add in 1 tablespoon of ginger, followed by 1/2 tablespoon of minced garlic.

4. Then add the shredded vegetables, I’ve got carrot, cabbage and onion. You can cheat and just buy one of those pre packaged coleslaw mixes from the store, they work great in this recipe for quick time saving but if you have them on hand just add as much as you want of each one theres no real correct amount but in total you want around 2 cups of dry coleslaw.

5. Give everything a good mix around, get everything mixed together and cook over that medium to high heat for 5 minutes, you dont want the vegetables to completely soften you still want some texture.

SERVING:

6. Just before serving I add in around 1/2 cup roughly chopped spring onion or scallions, add in 1 teaspoon of sesame oil and mixed everything well. Now this is optional but I really like it, I sprinkle over some dried chilli flakes and mix them in again. Serve immediately in a bowl and finally add a sprinkling of sesame seeds and extra spring onions. So delicious and so easy to make in a hurry, it's soon to become one of your favourites.