- 3 tbsp unseasoned rice vinegar 45 mL
- 2 tbsp tamari or soy sauce (GF, if needed) 30 mL
- 1 tbsp Asian chili-garlic sauce 15 mL
- 2 tsp sesame oil 10 mL
- 2 cups shredded purple cabbage 500 mL
- 1½ cups cooked quinoa , cooled 375 mL
- ½ cup shredded carrot 125 mL
- ½ cup chopped green onions 125 mL
- 1 tbsp natural cane sugar or packed brown sugar 15 mL
- 2 tsp ground ginger 10 mL
- ¼ cup tamari or soy sauce (GF, if needed) 60 mL
- ¼ cup unsweetened apple juice 60 mL
- 2 tbsp Asian chili-garlic sauce 30 mL
- 2 tbsp sesame oil 30 mL
- 1 lb pork tenderloin, trimmed and cut crosswise into very thin slices 500 g
- 2 tbsp toasted sesame seeds (optional) 30 mL
- Slaw: In a large bowl, whisk together vinegar, tamari, chili-garlic sauce and oil. Add cabbage, quinoa, carrot and green onions, gently tossing to combine. Cover and refrigerate until ready to serve.
- Pork: In a medium bowl, whisk together sugar, ginger, tamari, apple juice, chili-garlic sauce and oil. Add pork and toss to coat. Cover and refrigerate for 15 minutes.
- Remove half the pork slices from marinade, shaking off excess. In a large, deep skillet, cook pork over medium high heat, stirring, for 2 to 4 minutes or until browned on all sides and just a hint of pink remains inside: Transfer to a plate. Repeat with the remaining pork, discarding marinade. Return all pork to skillet and cook, stirring, until heated through.
- Serve pork with slaw: Garnish with sesame seeds, if desired.