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Ingredients
3 tablespoons vegetable oil 1 1 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
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.