In large skillet, heat sesame oil over medium heat. Add white parts of green onions, red onion, and garlic. Sauté, stirring frequently, until the red onion softens, approximately 5 minutes.
Add ground pork, ginger, water chestnuts, and sriracha (or hot sauce) and cook until pork is cooked through and broken up, approximately 7 to 10 minutes.
Add slaw mix, aminos, vinegar, pepper, and salt. Stir until well combined. Cook, stirring regularly, until cabbage is tender, approximately 5 minutes. Remove from heat when finished.