Prep everything first: slice mushrooms thinly, wash and drain spinach, thinly slice the scallions separating whites and greens, grate the ginger, and rice the cauliflower (pulse florets in a food processor in short bursts until grain-like). Mise en place speeds cooking and prevents overcooking delicate ingredients; stir-fries move fast and you won’t want to be chopping as the pan heats.

Heat a large heavy skillet or wok over medium-high heat until smoking just begins (about 2–3 minutes). Add the neutral oil if using and swirl to coat. A very hot pan gives an immediate sear to the pork and mushrooms, developing deeper flavor through the Maillard reaction rather than steaming.

Add the mushroom slices and the white parts of the scallions to the hot pan and cook, stirring occasionally, for 2–3 minutes until the mushrooms color and release their liquid. Browning the mushrooms first concentrates their savory flavor; remove any excess liquid so it doesn’t make the pork soggy.

Push the mushrooms to the side, increase heat to high, and add the ground pork in a single layer. Let it sit without stirring for 30–45 seconds to develop a crust, then begin breaking it up with a spatula. Searing the pork briefly locks in flavor and produces small browned bits (fond) that add depth to the sauce.

Once the pork is broken up and mostly cooked through (about 4–5 minutes), stir the mushrooms back in if you moved them, then add the grated ginger and the scallion greens. Stir for 30–45 seconds until fragrant — cooking the ginger briefly unlocks its bright aromatic oils without turning bitter.

Pour in the coconut aminos and 1 tablespoon of the sesame oil, stirring to combine. The coconut aminos provide salty-sweet umami while the sesame oil adds toasty aroma; adding them toward the end preserves their flavor without burning them.

Season the pork mixture with a pinch of salt (remember coconut aminos adds some saltiness) and a few grinds of black pepper. Taste a tiny bit and adjust — seasoning now allows flavors to marry before the cauliflower is added.

In a second large skillet or in the same wok (pushed to one side), heat the remaining 1 tablespoon sesame oil over medium-high heat. Add the riced cauliflower and spread into an even layer. Let it cook undisturbed for 1–2 minutes to release moisture, then stir-fry for another 3–4 minutes until it’s tender but not mushy. Cooking cauliflower briefly keeps a light, rice-like texture and prevents it from becoming watery.

Add the spinach to the pork mixture and stir until it wilts (about 1–2 minutes). Then combine the pork-spinach mix with the cauliflower rice in the pan and toss thoroughly so the flavors meld. Finishing the dish in one pan helps the cauliflower pick up the pork’s browned bits and sauce.

Taste and adjust final seasoning with salt, pepper, or another teaspoon of coconut aminos if you want it saucier. Drizzle the remaining 1/2 tablespoon sesame oil over the finished dish for a fragrant finish. Serve immediately, garnished with the reserved scallion greens and an optional sprinkle of toasted sesame seeds or red pepper flakes for color and contrast.