Fully cook ground pork and garlic in a large skillet over medium high heat. Add fresh ginger near the end of the cooking time. Then remove the pork from the skillet and set aside.

Stir fry the shredded cabbage, onion, and carrots in the same skilled you cooked the pork in for several minutes until the onion is fragrant. Then add snap peas and bean sprouts.

Mix together the sesame oil, tamari or coconut aminos, fish sauce, sirachi if desired, and pour over veggies when they are almost done.

Add the ground pork back to the veggies and stir until combined.

Serve over cooked rice or cauliflower rice and top with sliced green onion and sesame seeds if desired.