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Hoisin Pork with Napa Cabbage

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.


  • 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


  • 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.


Rate or Review

Reviews (22 reviews)

  • Maureen9788 | 02/22/2022

    I really liked this recipe for its simplicity, few ingredients and taste. I followed the recipe and changed nothing- would definitely make again. I served it with an easy rice recipe from fine cooking that actually goes with a halibut recipe from their magazine.

  • Hassab | 06/24/2020

    I agree with other posters, this is really easy and delicious. I was out of soy so I used Worcestershire (which negated the need for adding something spicy) and made 50% more of the hoisin mixture because I love hoisin (also a fan of Lee Kum Kee). Came out very flavorful and is definitely a sauce I will find more uses for. I could see how people would want nuts but it was still delicious without them.

  • BeginnerCookLisa | 03/29/2020

    Absolutely delicious and very, very easy. Read the reviews and added nuts. Only had hazelnuts - they were a really nice addition. Also added pineapple - which ended up being the star of the meal. Paired with a nice riesling.

  • 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.

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