Ever since I started making this, my hubby never asks me to order take out again!

Sesame seeds

Add 1/2 tablespoon sesame oil to a large, heavy pan or wok.
Add the ground pork, and brown over medium-high heat. Break up the pork into small pieces with a spatula.
When the meat has browned, add the remaining sesame oil and the shredded onion. Mix to combine, and cook until the onions start to sweat and turn light brown.
Add the soy sauce, ground ginger and minced garlic. Quickly stir to cover the pork and onions, about 30 seconds.
Add the shredded cabbage and carrot to the pan, and stir-fry to fully coat the vegetables and meat.
Reduce heat to medium, and add chicken broth. Mix thoroughly. Cover with a lid.
Allow to cook down until the chicken broth has mostly evaporated and the vegetables are the desired texture, about 5 minutes. Note: Cook less time for crunchier, longer for more tender.
Season with salt and pepper to taste.
Remove from the heat, and garnish with sesame seeds and green onions cut on a bias.
Serve in individual bowls immediately.

Tips
To make this recipe even easier, use a spiralizer to shred the cabbage, onion and carrot. And to cut carbs even further, replace the soy sauce with tamari, a soy sauce that contains less wheat.