Pacific Rim Pork Sandwiches With Hoisin Cole Slaw - cooking recipe

Ingredients

2 tablespoons fresh ginger, peeled and minced
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 lb pork tenderloin, trimmed and cut in 1/4 inch slices
2 tablespoons seasoned rice wine vinegar
1 tablespoon hoisin sauce
1 teaspoon fresh ginger, peeled and minced
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 coleslaw mix
1/4 cup green onion, sliced
4 hamburger buns with sesame seeds, toasted

Preparation

Pork: Combine first 8 ingredients in a large zip top bag. Add pork and seal. Marinate in fridge 2 hours, turning occasionally.
Slaw: Combine vinegar and next 6 ingredients in a large bowl. Add coleslaw mix and green onions, mix well.
Heat large nonstick skillet over med-high. Remove pork from bag; discard marinade. Coat pan with nonstick spray. Add pork to pan; cook 2 min on each side, or til done.
Divide pork evenly among bottom buns. Top each serving with about 1/2 c slaw and top with other half of bun.