• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Trim and discard root end from lettuce; roughly chop leaves.

• In a large bowl, combine cabbage and carrot mix, half the scallion greens, half the dressing (you’ll use the rest later), and 1/4 tsp sugar (1/2 tsp for 4 servings); toss to coat. Season with salt and pepper.

• Pat pork* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. • Turn off heat; transfer to a cutting board and tent with foil to keep warm. Wipe out pan and let cool slightly.

• Heat a drizzle of oil in same pan over medium-low heat. Add garlic and scallion whites; cook, stirring, until fragrant, 30-60 seconds. • Stir in 1/4 cup water (1⁄3 cup for 4 servings), hoisin, vinegar, and half the sesame oil (all for 4). Bring to a simmer; cook until sauce has slightly thickened, 2-4 minutes. Season lightly with pepper.

• Add lettuce and remaining dressing to bowl with cabbage and carrot mixture; toss to combine.

• Slice pork crosswise. • Divide pork and salad between plates. Spoon pan sauce over top; garnish with remaining scallion greens and serve. Pork is fully cooked when internal temperature reaches 145°.