Heat olive oil in a large skillet or wok over medium-high heat.

Add ground pork and cook until browned, using a spatula to break the meat into small crumbles.

Drain any excess fat from the skillet.

Add the minced garlic and grated ginger to the pork and sauté for approximately 60 seconds until fragrant.

Incorporate the coleslaw mix, soy sauce, and rice vinegar into the pan.

Stir-fry for 5 to 7 minutes until the cabbage reaches a tender-crisp texture.

Remove from heat and stir in the toasted sesame oil.

Garnish with sliced green onions and a drizzle of sriracha before serving.