Hoisin Pork with Napa Cabbage

Hoisin Pork with Napa Cabbage
Photo by Scott Phillips


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

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


Best Wine Deals

See More Deals

Snooth Media Network