In a large pot, heat the oil over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until it is browned.

Stir in the onion, garlic, and ginger. Cook for 2-3 minutes, until fragrant.

Add in the soy sauce, rice vinegar, sesame oil, and chicken broth. Stir to deglaze the pan.

While continuing to simmer, add in the carrots and cabbage.

Reduce the heat to medium-low and simmer for 10-12 minutes, until the vegetables are tender but not overcooked.

Stir in the green onions and season with white pepper and salt to taste.

Ladle into bowls, drizzle with chili oil, or top with crispy wonton strips for an extra fancy touch.