Vietnamese Pork with Spicy Slaw

Ingredients:

3 tbsp. chopped green onions, divided
2 tbsp. dark sesame oil, divided
1 tsp. and 1 tbsp. fish sauce, divided
1 tbsp. reduced-sodium tamari
2 tsp. sugar substitute
freshly ground black pepper
3/4 lb boneless pork loin chops, trimmed and cut into 1/2-inch-thick strips
3 cups broccoli slaw
2 tbsp. rice wine vinegar
1 tsp. chile paste with garlic (such as sambal oelek)
1 finely chopped red bell pepper


Directions:

Combine 1 tablespoon oil, 1 tablespoon fish sauce, vinegar, and chile paste in a large bowl, stirring well. Add slaw and bell pepper; toss to coat. Refrigerate until ready to serve.

Combine 1 tablespoon green onions, 1 tablespoon sesame oil, 1 teaspoon fish sauce, and next 4 ingredients (through pork) in a large zip-top plastic bag; seal. Marinate in refrigerator 20 minutes.

Heat a skillet over medium-high heat. Coat pan with cooking spray. Remove pork from marinade. Add pork to pan; cook 1 1/2 minutes or until done. Arrange pork over slaw mixture. Sprinkle with remaining 2 tablespoons onions.