Hoisin Pork with Napa Cabbage

Ingredients

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

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