Step 1

Finely slice the cabbage and grate the carrot using large holes on your grater. Slice the mushrooms.

Step 2

Place minced garlic in a skillet greased with avocado oil (or ghee). Cook for a minute until fragrant.

Step 3

Add ground pork (I used 5% ground pork). Use a spatula to break into pieces. Cook for a minute or two, and then add the coconut aminos, oyster sauce (or use fish sauce), vinegar, tomato paste, and Erythritol.

Step 4

Cook on medium-high for 3 to 4 minutes until browned. Add the sliced mushrooms and cook for about 3 to 5 minutes.

Step 5

Add the shredded cabbage, carrot and bean sprouts. At first this will seem like a lot but the cabbage will cook down. Using tongs, toss while cooking.

Step 6

Cook for 6 to 8 minutes or until the cabbage is wilted and crisp tender. Take off the heat and stir in the olive oil. Optionally, season with salt and pepper to taste.

Step 7

To serve, sprinkle with spring onion. To store, let it cool down and refrigerate for up to 4 days. Reheat before serving. You can stir in the spring onion before placing in the fridge or add it just before serving.