In a small bowl, whisk together ¼ cup of low-sodium soy sauce, 1 tablespoon of toasted sesame oil, 1 tablespoon of rice vinegar, and sriracha, if desired. Set aside.

Heat 1 tablespoon of sesame or avocado oil in a large skillet over medium-high heat. Add the ground pork, turkey, or chicken and cook for 5-6 minutes until browned.

Add ½ cup of diced yellow onion and any optional sliced mushrooms into the skillet. Sauté for 3-4 minutes until the onion is translucent.

Stir in 2 minced cloves of garlic and 1 tablespoon of finely minced fresh ginger, cooking for an additional minute.

Incorporate a 14-16 oz coleslaw mix into the skillet, stirring well, and stir-fry for 3-5 minutes until the cabbage wilts.

Return the cooked ground meat to the skillet and add 1 cup of sliced water chestnuts. Pour the prepared sauce over the mixture and stir thoroughly.

Spoon into individual servings and garnish with chopped green onions and optional crispy chow mein noodles.