Heat a large, deep-sided skillet over medium-high heat. Add the ground sausage or pork, breaking it down into small, uniform crumbles. Cook for 8–10 minutes until completely browned. Crucial: Do not drain the excess grease from the pan; this fat holds the rendered pork flavor that coats the cabbage.

Push the browned meat to the outer edges of the skillet, creating an empty "well" in the dead center of the pan.

Drop the fresh minced ginger and garlic directly into the center well, utilizing the residual pork fat to fry them. Let them sizzle for exactly 60 seconds until a fragrant cloud rises, then quickly fold them into the surrounding meat.

Turn the heat down to medium and dump the bag of coleslaw mix along with half of the green onions into the skillet.

Toss the vegetables into the meat continuously for 3–5 minutes. Pro Tip: Stop cooking the moment the cabbage starts to soften but still retains a pale green hue. Overcooking turns the cabbage into a limp, watery mess, removing the signature "egg roll snap."

Pour the soy sauce directly over the cabbage-meat mixture, using your spatula to scrape up any caramelized bits stuck to the bottom of the skillet.

Remove the pan completely from the heat source. Drizzle the toasted sesame oil across the entire surface and scatter the remaining raw green onions over the top for a fresh, sharp bite.