1. Heat a skillet over medium high heat with 1 tablespoon sesame oil. Add in the ground pork, onion and celery. Using a wooden spoon or spatula, break the meat into small pieces. Cook until the pork is fully cooked and no longer pink.
2. Turn the heat to low and mix in the garlic and ginger. Mix to combine and cook for 1 minute.
3. Mix in the broccoli slaw, tamari, coconut aminos and hot sauce.  Toss with tongs to incorporate and cook for 1 minute.
4. Garnish with cilantro, scallions, cashews and wonton strips (if using).

To make wonton strips

1. Using egg roll wrappers or wonton/pot sticker wrappers, slice them into 1/2 inch by 2-3 inch pieces.
2. Heat up a sauté pan on medium to high heat with 4 tablespoons coconut oil in it. Place the cut up crisps in the oil and fry until they are slightly brown. Toss with tongs to flip over and cook for 30 seconds more.
3. Remove from the pan at one and let rest on a paper towel, until read to serve.