Ingredients Jump to Instructions ↓

  1. 1 lb. pork tenderloin, cut into 1/4-inch-thick strips (about 3 inches long)

  2. 1 tsp. kosher salt; more to taste

  3. 3 Tbs. hoisin sauce (I like Lee Kum Kee brand)

  4. 2 Tbs. soy sauce

  5. 1 Tbs. balsamic vinegar

  6. 3 Tbs. canola or peanut oil

  7. 2 tsp. minced garlic

  8. 6 cups napa cabbage, cut into 1-1/2-inch pieces (about 3/4 lb.)

  9. 1 red bell pepper, cored, thinly sliced, and cut into 2- to 3-inch lengths

  10. 1/4 cup thinly sliced fresh chives

Instructions Jump to Ingredients ↑

  1. To learn more, read the article: In a large bowl, season the pork with 1/2 tsp. of the salt. In a small bowl, mix the hoisin sauce, soy sauce, and vinegar. Heat 2 Tbs. of the oil in a 12-inch nonstick skillet or large stir-fry pan over medium-high heat until shimmering hot. Add the pork and cook, stirring, until it browns and loses most of its raw appearance, about 2 minutes. Transfer to a plate. Add the remaining 1 Tbs. oil to the skillet. Add the garlic, and once it begins to sizzle, add the cabbage and pepper. Sprinkle with the remaining 1/2 tsp. salt and cook, stirring, until the cabbage starts to wilt, about 2 minutes. Add the hoisin mixture, the pork, and half of the chives and cook, tossing, until heated through, about 1 minute. Let sit for 2 minutes off the heat (the cabbage will exude some liquid and form a rich broth), toss well again, and serve sprinkled with the remaining chives.


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