Heat 2 tablespoons of avocado oil in a large skillet or wok over medium-high heat until shimmering.

Add the minced garlic and cook for about 30 seconds until fragrant but not browned.

Add the ground turkey or pork to the hot skillet and cook it until fully cooked through and slightly crispy at the edges, about 5-7 minutes.

Gradually stir in the shredded cabbage and carrots, mixing as you go.

Pour the low sodium soy sauce over the mixture and sprinkle with ground ginger, stirring well to coat everything evenly.

Let the veggies cook down for about 5-7 minutes until they are tender-crisp.

If using eggs, move the mixture to one side of the skillet, crack the eggs into the empty space, scramble them and then fold them back into the main mixture once just set.

Combine everything well until mixed, ensuring the cabbage retains a slight crunch.

Adjust seasoning by adding more soy sauce or a pinch of salt if needed.

Serve immediately in bowls, topped with sliced green onions and a drizzle of Sriracha.