Ingredients

Pork:

2 tablespoons minced peeled fresh ginger

3 tablespoons low-sodium soy sauce

3 tablespoons dry sherry

3 tablespoons hoisin sauce

1 tablespoon dark sesame oil

1 1/2 teaspoons hot Chinese mustard

1/4 teaspoon five spice powder

1 garlic clove, minced

1 pound pork tenderloin, trimmed and cut into 1/4-inch slices

Slaw:

2 tablespoons seasoned rice vinegar

1 tablepoon hoisin sauce

1 teaspoon minced peeled fresh ginger

2 teaspoons dark sesame oil

1 teaspoon low-sodium soy sauce

1/4 teaspoon hot Chinese mustard

1 garlic clove, minced

2 1/2 cups packaged cabbage and carrot coleslaw

1/4 cup sliced green onions

Preparation

  1. To prepare pork, combine first 8 ingredients in a large zip-top bag. Add pork, and seal. Marinate in refrigerator 2 hours, turning occasionally.

  2. To prepare slaw, combine vinegar and the next 6 ingredients (through 1 garlic clove) in a large bowl. Add coleslaw and green onions; toss well.

  3. Hear a large nonstick skillet over medium-high heat. Remove pork from bag and discard marinade. Coat pan with a little oilive oil. Add pork to pan; cook 2 minutes per side or until done.

  4. Divide pork evenly among the bottom halves of sesame seed buns. Top each serving with about 1/2 cup slaw mixture and top half of bun.