Heat a large wok or skillet over high heat. Add 2 tablespoons of peanut oil and the ground pork.

Brown the pork in the oil, stirring occasionally.

To the browned pork, add 2 tablespoons of the oyster sauce, 1 teaspoon ground ginger, 1 teaspoon ground coriander, ½ teaspoon sesame oil, 2 tablespoons soy sauce, 1 tablespoon rice wine vinegar, 1 teaspoon salt, and ½ teaspoon pepper. Cook until the pork is no longer pink, stirring to thoroughly combine.

Remove the pork from the pan and keep warm.

Add the remaining 2 tablespoons of peanut oil to the pan along with the coleslaw mix and the shredded carrots. Stir in the remaining ginger, sesame oil, soy sauce, sesame oil, salt, and pepper. Stir well and add the browned pork back to the pan. Stir well to combine.

Reduce the heat to medium.

Add the chopped water chestnuts and ¼ cup of the scallions to the pan. Toss to combine.

Spoon into a large bowl and top with the remaining scallions, chow mein noodles, and chopped peanuts, if desired.