Hoisin Pork with Napa Cabbage
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Hoisin Pork with Napa Cabbage Recipe
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Hoisin Pork with Napa Cabbage
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by Tony Rosenfeld
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Who needs take-out? Here, quick cooking pork tenderloin is the perfect protein for an easy weeknight stir-fry. The sweet napa cabbage marries beautifully with the mellow pork and the sweet and salty hoisin sauce ties it all together.
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Serves 4
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To learn more, read the article:
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A flash in the pan: speedy stir-fries
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See wine pairing for this recipe
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1 lb. pork tenderloin, cut into 1/4-inch-thick strips (about 3 inches long)
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1 tsp. kosher salt; more to taste
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3 Tbs. hoisin sauce (I like Lee Kum Kee brand)
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2 Tbs. soy sauce
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1 Tbs. balsamic vinegar
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3 Tbs. canola or peanut oil
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2 tsp. minced garlic
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6 cups napa cabbage, cut into 1-1/2-inch pieces (about 3/4 lb.)
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1 red bell pepper, cored, thinly sliced, and cut into 2- to 3-inch lengths
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1/4 cup thinly sliced fresh chives
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