Hoisin Pork with Napa Cabbage

Serves 4

To learn more, read:
A flash in the pan: speedy stir-fries
by Tony Rosenfeld
from Fine Cooking
Issue 88
Last Edit Date: 3/29/2012 11:06:23 AM

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.

more about:

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.

Serving Suggestions

Serve with simple white rice.

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

Photo: Scott Phillips

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by DJ, 4/19/2013With the addition of a teaspoon of hot bean paste, this is a delicious stir fry with deep flavor. Easy to prepare because of the small amount of ingredients to chop.

by FredCo, 3/23/2013I think the flavors are well balanced. Overcooked the Napa the first time. Was better prepared the second time and it was nice and crunchy in the dish. I agree with other reviewers that you could add a pinch of red pepper flakes to give it some more zip, but I loved it just like it was.

by jademi, 3/13/2013Substituted Kale for the Cabbage and made homemade Hoisin Sauce. Great recipe, needs a bit of salt and agreed that a bit of hot sauce would work as well.

by jlilius, 3/29/2012This is a go-to in our house. Easy and delicious, and arguably even better the next day for yummy lunch leftovers.

by jng000, 12/3/2008

by DantheMan1, 3/1/2008This is a doozy, great taste, and the napa cabbage leaves behind a delicious, nourishing broth. A easy healthy treat the kids will love!!!!

by hunterdon, 2/29/2008It’s a great dish for a weekday family dinner. The flavor is not overpowering so my kids liked it too. It took approximately 25 minutes from start to finish.

by GEide, 2/24/2008I've made this twice. Delicious!

by kathymcmo, 10/13/2007This was OK, but the flavors were a little bland so I served it with srircacha (sp?) sauce to add a little zip.