Deconstructed Pork Egg Roll Skillet

Prepare the fresh vegetables: wash and thinly slice 1 bunch of green onions, separating the white parts from the green parts. Peel and finely mince a 1-inch piece of fresh ginger. Peel and finely mince 4 garlic cloves.

Heat 1 tbsp vegetable oil in a large cast-iron skillet over medium-high heat.

Add 3 lb raw ground pork to the skillet. Cook, breaking it up with a wooden spoon, until browned and completely cooked through, about 8 minutes.

Using a slotted spoon, transfer half of the cooked pork (approximately 3 cups) to an airtight container. Let it cool, then seal and store in the refrigerator to use for tomorrow's dinner.

To the remaining pork in the skillet, add the 4 minced garlic cloves, 1 tbsp minced ginger, and the sliced whites of the green onions. Sauté for 2 minutes until fragrant, stirring constantly to prevent the garlic from burning.

Add 16 oz bagged raw coleslaw mix, 1/4 cup soy sauce, and 2 tbsp rice vinegar to the skillet. Stir well to coat the cabbage in the sauce and cook for 3 to 4 minutes, until the cabbage is wilted but still retains a slight crunch.

Remove the skillet from the heat. Stir in 1 tbsp toasted sesame oil, the remaining green onion greens, and 1/4 tsp black pepper. Serve immediately.