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Recipe

Hoisin Pork with Napa Cabbage

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Scott Phillips

Servings: 4

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.
 

Ingredients

  • 1 lb. pork tenderloin, cut into 1/4-inch-thick strips (about 3 inches long)
  • 1 tsp. kosher salt; more to taste
  • 3 Tbs. hoisin sauce (I like Lee Kum Kee brand)
  • 2 Tbs. soy sauce
  • 1 Tbs. balsamic vinegar
  • 3 Tbs. canola or peanut oil
  • 2 tsp. minced garlic
  • 6 cups napa cabbage, cut into 1-1/2-inch pieces (about 3/4 lb.)
  • 1 red bell pepper, cored, thinly sliced, and cut into 2- to 3-inch lengths
  • 1/4 cup thinly sliced fresh chives

Nutritional Information

      Nutritional Sample Size based on four servings
      Calories (kcal) : 290
      Fat Calories (kcal): 130
      Fat (g): 15
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 3.5
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 65
      Sodium (mg): 1190
      Carbohydrates (g): 12
      Fiber (g): 3
      Protein (g): 26

Preparation

  • 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.

Serve with simple white rice.

Reviews

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Reviews

  • covecreek | 04/03/2017

    Marinating is good idea for more flavor. Added cashews for crunch & doubled the sauce. A little heat makes the dish. I Served with coconut jasmine rice. Easy and fast dish. Teens loved this dish.

  • poodle1 | 06/19/2016

    delicious! sparkling & easy.

  • SeeBeth | 11/09/2014

    A fast and delicious meal doesn't get any easier than this. I would add more red pepper and my family wanted it to have cashews or peanuts. Will be making this again soon.

  • Fefe9 | 10/10/2014

    Loved this dish. Simple to make, not a lot of ingredients, served with rice. A friend had a taste and decided to take the rest for lunch.

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