Hoisin Pork with Chinese Cabbage

by Tony Rosenfeld, from Fine Cooking, adapted by Janine McCormick

1 lb. Pork Tenderloin, cut into ¼ inch strips about 3 inches long

1 tsp. kosher salt, more to taste                                

2 TBSP soy sauce                                                      

3 TBSP canola or peanut oil                                     

6 cup Chinese Cabbage cut into 1 ½ inch pieces      

¼ cup thinly sliced scallions, green part only

3 TBSP hoisin sauce

1 TBSP balsamic vinegar

2 tsp minced garlic

1 red bell pepper, cored, sliced into 3 inch lengths

In a large bowl, season the pork with ½ tsp. of the salt.  In a small bowl, mix the hoisin sauce, soy sauce, and vinegar.

Heat 2 TBSP of the oil in a large skillet or wok over medium-high heat until simmering hot.  Add the pork and cook, until it browns and loses most of its raw appearance, about 2 minutes.  Transfer to a plate.

Add the remaining 1 TBSP of oil to the skillet.  Add the garlic, once it begins to sizzle, add the cabbage and pepper.  Sprinkle with remaining ½ tsp. salt and cook, stirring, until the cabbage starts to wilt, about 2 minutes.

Add the hoisin mixture, the pork, half of the scallions 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 remaining scallions.