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

Add ground protein and cook until fully browned, breaking it into small crumbles with a spatula.

Stir in minced garlic and grated ginger; cook for 60 seconds until fragrant.

Add the coleslaw mix to the skillet and stir-fry for 3 to 5 minutes until the cabbage is wilted but retains a slight crunch.

Pour in the soy sauce and sriracha, tossing the mixture to ensure even distribution of seasonings.

Remove from heat and garnish with sliced green onions and sesame seeds prior to serving.