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