adapted from America’s Test Kitchen, Light and Healthy 2010
- Freeze the pork tenderloin for about 15 minutes, to make it easier to cut. Remove from the freezer, and slice crosswise into 1/2 inch thick rounds. Slice each round into 1/2 inch wide strips. Place pork in a sealable bag.
- Whisk the soy sauce, oyster sauce, sugar, sesame oil, and five spice powder in a small bowl. Add to the pork, remove excess air, and seal. Chill for at least 15 minutes, and up to an hour.
- Whisk the broth and cornstarch with the remaining soy sauce in a small bowl, creating a "slurry." Mix the garlic and ginger and set aside.
- Heat 1 tsp canola oil in a large nonstick skillet over high heat until just smoking. Add the pork in a single layer, breaking up any clumps. Cook without stirring for 1 minute, then stir and continue to cook until pork is lightly browned. Add 2 Tbs of the rice wine to the skillet and cook until the liquid is reduced and the pork is well coated, about 1 minute. Transfer pork to a bowl and repeat with another tsp of canola oil, the remaining pork, and the rest of the rice wine. Transfer second batch of pork to the bowl. Wipe the skillet with a paper towel.
- Return the skillet to high heat. Add 2 tsp canola oil and heat until just smoking. Add the mushrooms and cook, stirring occasionally, until just golden brown. Add the scallion whites and greens and continue to cook until wilted. Transfer vegetables to the bowl with the pork.
- Add remaining 2 tsp of canola oil and the cabbage to the skillet and cook until spotty brown, stirring occasionally. Clear the center of the skillet and add the garlic mixture. Cook, stirring the garlic mixture constantly, until fragrant. Mix the garlic mixture in with the cabbage. Return the contents of the bowl to the skillet, adding in any accumulated juices. Stir to combine.
- Whisk the slurry to recombine and add to the skillet. Cook, stirring constantly, until thickened, about 1 minute. Toss in the noodles and the chili garlic sauce. Serve.