1 cup hoisin sauce
2 tablespoons sambal oelek (see note below)
2 tablespoons finely chopped garlic
2 tablespoons finely chopped fresh ginger
1/2 cup red wine
1/4 cup chopped scallions, white parts only
2 pork tenderloins (about 8 ounces each)
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
4 large sesame seed buns
Napa Slaw (recipe follows)

1. In a nonreactive baking dish large enough to hold the pork, combine
the hoisin sauce, sambal oelek, garlic, ginger, wine and scallions. Add
the pork and turn to coat. Cover and refrigerate for at least 3 hours,
preferably overnight.
2. Preheat the oven to 350 degrees F. Season the pork with salt and
pepper. Heat a large ovenproof skillet over high heat, add the oil,
and swirl to coat the pan. When the oil shimmers, add the pork
and brown, turning once, about 5 minutes. Transfer the pork to
the oven and roast until just done, 150 degrees F inside, about
12 to 15 minutes. The interior of the pork should remain pink.
Allow the pork to rest for 5 minutes, then cut into 1/4-inch slices.
3. Halve the buns and toast lightly, if you wish. Top the bottoms with
half of the slaw. Add 6 to 8 slices of pork per sandwich and top
with the remaining slaw and bun halves. Cut the sandwiches in
half and serve.

1/2 cup Thai fish sauce
1/2 cup rice wine vinegar
1 1/2 teaspoons red pepper flakes
8 large basil leaves, cut lengthwise
into 1/4-inch ribbons
1 1/2 teaspoons sugar
1 medium head napa cabbage, cut into
1/8-inch ribbons (3 cups)
1 cup shredded carrots
1 cup bean sprouts
1/2 cup scallions (green part
only), sliced 1/8 inch thick
Kosher salt and freshly ground black pepper

1. In a large bowl, combine the fish sauce, vinegar, pepper flakes, basil
and sugar, and whisk to blend.
2. Add the cabbage, carrots, bean sprouts, and scallions and toss well.
Season with salt and pepper to taste and let rest to allow the flavors
to mingle, about 3 minutes.

Condiments
2 cups creamy peanut butter
2 cups Chinese sesame paste
1 cup toasted sesame oil
1 cup oyster sauce
1 cup rice wine vinegar
1 cup shaoxing wine
1 cup soy sauce
2 cups chopped scallions
2 cups chopped cilantro
1 egg per diner (optional)
1/2 cup sambal oelek (see note below)

2 pounds soft tofu, cut into 1/4-inch slices
2 Shanghai cabbages or bok choy, roughly chopped
2 bok choy, roughly chopped
4 packages (4 ounces each) bean threads, soaked in
warm water to cover until soft, about 30 minutes
1 pound shiitake mushrooms, stems removed
2 pounds flank steak, cut across the grain
into 1/8-inch slices
2 pounds boneless and skinless chicken breasts,
sliced across the grain into 1/4 x 2-inch strips
1 pound large shrimp, peeled and deveined
2 pounds bay scallops
2 quarts chicken stock or low-sodium
canned broth

1. Place the condiments in individual bowl or plates and bring them to the table with spoons for serving. Arrange the tofu, cabbages, bok choy,
bean threads, mushrooms, steak, chicken, shrimp, and scallops attrac-
tively on platters and bring these to the table as well.
2. Heat the stock in a large pot on the stove and, when boiling, carefully transfer it to the wok(s) or casserole(s). Bring to the table and place
on your heat sources (see Notes). Return to a boil. Before the guests
begin to cook, put a few large handfuls of the vegetables, some bean
threads, mushrooms, and tofu into the stock. All the vegetables to
cook until softened, about 6 minutes.
3. Invite your guests to take whatever condiments they wish with spoons
and prepare their own dipping sauces in their bowls. They should then
select whatever they want from the meat, chicken, and seafood platters,
and cook it in the boiling stock. Nothing requires more than 3 minutes
cooking time. As the diners retrieve their cooked meat and seafood they should also help themselves to the cooked vegetables, bean threads,
mushrooms and tofu. After everyone has been served, replenish the
wok or casserole with vegetables, tofu, and bean threads as necessary.
The stock must be kept boiling throughout the meal, so don't add too
much of any of these ingredients at one time. Allow stock to return
to a boil after each addition. If the stock level becomes too low,
replenish it with boiling water.
4. When all the ingredients have been cooked and eaten, or whenever
the guests are ready, ladle the soup into soup bowls and serve.