In a large skillet, heat the sesame oil over medium heat. Add the ground pork and cook until browned, breaking it apart with a spatula, about 5-7 minutes.

Add the minced garlic and ginger to the skillet and sauté for an additional 1-2 minutes until fragrant.

Stir in the coleslaw mix and cook for about 3-4 minutes until the cabbage is tender.

Pour in the coconut aminos and rice vinegar, then add the sliced green onions and red pepper flakes (if using). Mix well and cook for another 2-3 minutes.

Season with salt and pepper to taste. Remove from heat and serve hot, garnished with sesame seeds if desired.