Hoisin Pork with Napa Cabbage

Hoisin Pork with Napa Cabbage
Photo by Scott Phillips


  • 1 red bell pepper, cored, thinly sliced, and cut into 2- to 3-inch lengths
  • ¼ cup thinly sliced fresh chives
  • 6 cups napa cabbage, cut into 1-½-inch pieces (about ¾ lb.)
  • 2 tsp. minced garlic
  • 3 Tbs. canola or peanut oil
  • 1 tsp. kosher salt; more to taste
  • 3 Tbs. hoisin sauce (I like Lee Kum Kee brand)
  • + 3 more ingredients
    • 2 Tbs. soy sauce
    • 1 lb. pork tenderloin, cut into ¼-inch-thick strips (about 3 inches long)
    • 1 Tbs. balsamic vinegar

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 l...

View full recipe at Fine Cooking


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