Step 1

Heat the olive oil in a large skillet over medium-high heat. Add the carrots, scallion whites, bell pepper, 1 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables just start to soften but are still bright in color, 3 to 4 minutes. Add the garlic and ginger and cook, stirring occasionally, until just softened, about 1 minute. Add the pork, 1/2 teaspoon salt and a few grinds of black pepper and cook, breaking up the pork with a spoon and stirring occasionally, until no longer pink, 5 to 6 minutes.

Step 2

Stir in the chicken broth, 2 tablespoons of the honey, 2 tablespoons of the vinegar, soy sauce and 1 pinch of red pepper flakes, then gently fold in the cabbages and bring to a simmer. Continue to cook, stirring carefully so that the cabbage doesn’t fall out of the pan, until the liquid is completely absorbed and the cabbage is wilted and softened, 4 to 5 minutes.

Step 3

Meanwhile, mix the remaining 2 tablespoons honey, 1 tablespoon vinegar and pinch of red pepper flakes together in a small bowl. Divide the pork mixture among 4 bowls and spoon 1 tablespoon honey sauce over the top. Sprinkle with the scallion greens and sesame seeds and drizzle with sriracha if using.