Ingredients
3
tablespoons vegetable oil
1 /4-pound pork tenderloin, thinly sliced
kosher salt
5 cups shredded Napa cabbage
2 carrots,
grated
1/4 cup torn
mint leaves
2 scallions,
chopped
2 tablespoons lime juice
2 teaspoons fish sauce
Directions
1.
Heat 1 tablespoon of the oil in a large skillet over
medium-high heat. Season the pork with ½ teaspoon salt.
2.
In batches, cook the pork until browned and cooked through,
1 to 2 minutes per side.
3.
Transfer to a large bowl and toss with the cabbage,
carrots, mint, scallions, lime juice, fish sauce, and remaining 2 tablespoons
oil.
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