In a large skillet, heat oil over medium-high heat. Add ground meat, onion, and mushrooms, and cook until meat is browned and cooked all the way through, about 10 minutes. Add garlic and ginger and continue to cook for one minute or until fragrant.
Add coleslaw mix, carrots, and green onions. Cook, stirring occasionally, until cabbage is tender, about 5 minutes.
Meanwhile, in a small bowl or measuring cup, whisk together soy sauce, vinegar, Sriracha, sesame oil (if using), and cornstarch. Pour into pan and cook, stirring, until all ingredients are coated with sauce.
Serve sprinkled with additional green onions, Sriracha, wonton strips, or sesame seeds.
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Notes
Makes about 8 cups, or 4 servings (2 cups each).
Nutrition information is for a 2-cup serving, made with ground chicken. It does not include toppings.
To make keto or Whole30, use coconut aminos instead of soy sauce, and arrowroot starch instead of cornstarch.
To make it vegetarian or vegan, use extra-firm tofu, pressed and crumbled, or tempeh, instead of ground meat.