Brown off pork in large pan. Remove pork ad drain off excess liquid. Set aside
Saute sliced cabbage in the same pan for about 2-3 minutes until slightly tender but still crunchy. Turn off heat
Prepare thai sauce in a seperate container and then add pork along with thai sauce back into the pan. toss with cabbage until sauce has coated the dish.
Portion into 6 equal portions. Garnish with chopped peanuts, sesame seeds and sriracha (optional) Store in the Fridge for 5-7 days
Notes
**** If eating immediately you can cook the veggies to preferred texture but if you’re meal prepping cook them a bit less so they won’t over cook as it cools in the containers