1. Sear the Pork and Build the Base: Heat the neutral oil in a large skillet or wok over medium-high heat until shimmering. Add the ground pork and break it up gently with a spatula. Allow the pork to sear undisturbed for 3-4 minutes to achieve a deep golden-brown crust. Once mostly cooked, drain off any excess fat, if necessary, then push the pork to one side of the pan.

2. Sauté the Aromatics: Add the minced garlic and grated ginger to the empty space in the pan. Cook them for about 60 seconds, stirring constantly, until they are fragrant and lightly softened. Immediately stir the aromatics into the ground pork, ensuring everything is evenly combined.

3. Introduce the Cabbage and Carrots: Add the shredded cabbage and carrots (if using) to the pan. Increase the heat slightly and toss everything together vigorously. Cook the vegetables for about 3 to 5 minutes, depending on how soft you like your cabbage, aiming for a tender-crisp texture.

4. Finish with Sauce and Seasoning: Pour in the soy sauce (or alternative) and the rice vinegar. Stir well to coat all the ingredients, allowing the vinegar to steam off slightly. Remove the pan from the heat immediately. Drizzle in the toasted sesame oil and stir quickly. Taste and adjust the seasoning, adding salt, pepper, or a pinch of red pepper flakes for heat. Serve immediately, garnished with green onions and sesame seeds if desired.