- 1 ¼ pound pork tenderloin, beef tenderloin or boneless chicken
- 1/3 cup soy
- ¼ cup rice vinegar
- 3 tablespoons brown sugar
- 2 medium garlic cloves minced
- 1 ½ tablespoons minced fresh ginger
- 1 tablespoon Asian sesame oil
- 1 tablespoon Asian chile sauce
- 1 pound Napa cabbage thinly sliced
- 1 cup grated carrot
- 4 scallions trimmed and thinly sliced
- 5 tablespoons peanut oil
- Kosher salt
- Trim pork/beef and cut on the diagonal into ½ inch pieces. If using chicken thighs leave in one piece.
- In a small measuring cup whisk the soy, 2 tablespoons rice vinegar, 2 tablespoons brown sugar, the garlic, ginger, ½ tablespoon sesame oil and 2 teaspoons chile sauce. Toss ½ cup of this mixture with the meat in a large bowl and reserve the remaining mixture to use as a sauce. Let the meat sit at room temperature for 25 minutes.
- In a large bowl toss the cabbage, the carrot and scallions with 1 tablespoons oil, 1 teaspoon salt and the remaining 2 tablespoons rice vinegar, 1 tablespoons brown sugar, ½ tablespoons sesame oil and 1 teaspoons chile sauce. Let sit for 15 minutes and toss again.
- Heat 2 tablespoons oil in a heavy based skillet over medium heat until shimmering hot. Remove the meat from the marinade shaking off the excess and transfer to a clean plate. Discard the marinade.
- Add half of the meat to the skillet and cook without touching until well browned, about 2 minutes. Flip and cook until the pork is just cooked through. Set the pork on top of the slaw.
- Serve immediately sprinkled with the remaining scallions and the reserved soy-ginger sauce on the side.
- You can easily substitute grilled chicken or beef for the pork and cook the meat over the BBQ.