Hoisin Pork with Napa Cabbage
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.
To learn more, read the article:
A flash in the pan: speedy stir-fries
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
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
nutrition information (per serving):
based on four servings;
photo: Scott Phillips
From Fine Cooking 88
, pp. 98a
September 18, 2007