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.