Crisp cabbage and carrots get a quick, high-heat toss with garlic and ginger until just tender, then everything gets folded together with a savory coconut aminos sauce brightened by rice vinegar, toasted sesame oil, and a kick of red pepper flakes. Fresh Thai basil goes in right at the end so it wilts just enough to perfume the whole bowl without losing its punch. It's the kind of fast, one-skillet dinner that eats like your favorite egg roll filling minus the wrapper, finished with a scatter of sesame seeds and sliced green onion for crunch. Loaded with vegetables and layered with garlic, ginger, and basil, this one comes together fast and holds up beautifully as leftovers. It's a solid pick for a vegan table, no special equipment or hard-to-find ingredients required.
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In a small bowl, whisk together the coconut aminos, fish sauce, rice vinegar, toasted sesame oil, and red pepper flakes until combined. Set aside.
Heat 1 tbsp avocado oil in a large (12-inch) skillet or wok over medium-high heat until shimmering. Add the ground pork and cook, breaking it up with a wooden spoon, until no pink remains and the meat is cooked through to 160°F (71°C), about 6–8 minutes. Transfer the pork to a plate and set aside, leaving any rendered fat in the pan.
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