Drizzle approx. 2 tbs. of canola oil in a large flat bottom skillet, or wok. Put on Med-high heat.

While pan is heating chop onions & cabbage. Add to pan as ready. Stir frequently.

Begin slicing pork tenderloin. Use a very sharp knife to get thin pork slices (put it in freezer for about a half hour beforehand to stiffen if necessary).

Once cabbage is softened, set the cabbage & onions aside in a large bowl.

Saute the bean sprouts over med. heat, just until stiffness relaxes, then dump them in the bowl with the rest.

Lightly cook the pork, just until rawness is gone. Add it to the bowl.

Drizzle some sesame oil over the bowl contents. (optional)

Whisk broth, soy sauce and cornstarch together, in med. bowl.

Heat over med-high heat, until thickened.

Add the cooked pork & veggies, while stirring the chow mein to coat.

If your chow mein gravy is a little to thick, add water, a couple tbs. at a time. If too thin, whisk a ½ teaspoon of corn starch in a little water, push chow mein to sides and whisk sauce while cooking.

Serve the homemade pork chow mein over premade noodles, and/or rice. Enjoy.