Egg roll salad

INGREDIENTS
1 lb ground pork
10 oz green cabbage, shredded
8 oz red cabbage, shredded
2 carrots, grated
2 celery stalks, sliced
3 green onions, thinly sliced
½ - 1 tbsp fresh ginger, grated or minced
4 garlic cloves, minced
½ cup coconut aminos
1 tsp sesame oil (optional)
3 tbsp cooking fat
Teriyaki sauce, recipe below (optional)
Sea salt and freshly ground black pepper
Teriyaki Sauce:
½ cup coconut aminos
¼ cup water
1 tbsp apple cider vinegar
1 tbsp fresh ginger, grated
2 garlic cloves, minced
½ - 1 tsp tapioca starch/arrowroot
 
PREPARATION
If making teriyaki sauce:
In a small saucepan heat the ingredients for the teriyaki sauce over medium heat.
Bring to a boil and stir constantly until sauce begins to thicken, about 2 minutes.
Remove from heat and set aside.
Add 1 tablespoon of cooking fat to a large skillet or wok over medium-high heat.
Add the ground pork and cook until browned, about 10 minutes, stirring occasionally.
Season with salt and pepper, transfer to a bowl, and set aside.
In the same skillet add the remaining cooking fat and reduce heat to medium.
Cook the celery, ginger, and garlic for 3 minutes. If using teriyaki sauce you may want to put only ½ tablespoon of ginger. If you like ginger add the full tablespoon.
Next, add in the cabbage and carrots, cook for 2-3 minutes stirring constantly.
Return the pork to the skillet along with the coconut aminos and sesame oil (if using).
Cook until cabbage has softened, and pork is heated through, about another 3 minutes.
Remove from heat and transfer to a large bowl.
Toss in teriyaki sauce (if using) to desired taste.
Divide into 4 bowls, top with green onions and serve.