Egg Roll In A Bowl

1 1/2 pounds ground pork
1 yellow onion, finely chopped
1 1/2 tablespoons sesame oil
1/4 cup low-sodium soy sauce
2 tablespoons hoisin sauce
4 cloves garlic, minced
1 teaspoon ground ginger
1 (16 oz.) bag coleslaw mix with carrots
2 green onions, chopped diagonally
1/4 teaspoon red pepper flakes
Kosher salt and freshly ground pepper, to taste
Rice, cooked, garnish, optional

In a small bowl, whisk together soy sauce and hoisin sauce, then set aside.
In a large pan or skillet over medium-high heat, cook ground pork until browned.
Drain fat, if necessary.
Season with salt, pepper, ginger and red pepper flakes, then stir in sesame oil. Add onion and garlic and cook for another 6-8 minutes, or until onion is softened.
Stir in soy sauce and hoisin sauce, then mix in coleslaw and carrots and cook for another 5-7 minutes, or until cabbage has just wilted.
Taste and adjust seasoning, if necessary, then remove from heat.
Serve hot with rice and garnish with chopped green onions.