Heat a large skillet or wok over medium-high heat. Add the neutral oil and let it get hot for about 30 seconds until it shimmers.

Add the ground pork and break it into small crumbles with a wooden spoon. Cook for 5 to 6 minutes, stirring occasionally, until no pink remains and it has some light browning on the edges. Drain off any excess fat if the pork is very fatty.

Push the pork to one side of the pan. Add the garlic and ginger to the open space and cook for 30 seconds, stirring constantly, until fragrant. Then stir everything together.

Add half the shredded cabbage and all of the carrots. Stir and let them cook for 2 minutes until they start to soften slightly. Add the remaining cabbage and stir again. Adding it in two batches gives the pan room to work. Cook everything together for another 3 to 4 minutes until the cabbage is wilted but still has a little texture, not mushy.

Pour in the soy sauce, oyster sauce, and rice vinegar. Stir to coat everything evenly. Cook for 1 more minute so the sauce absorbs into the meat and vegetables.

Remove the pan from heat. Drizzle the sesame oil over the top and stir it in. Taste and adjust salt or soy sauce if needed.

Serve straight from the skillet into bowls. Top with sliced green onions and a drizzle of sriracha if your family likes heat. Serve as-is for a low-carb meal or over steamed rice for more volume.