by Tony Rosenfeld,\u00a0from\u00a0Fine Cooking, adapted by Janine McCormick<\/p>\n
1 lb. Pork Tenderloin, cut into \u00bc inch strips about 3 inches long<\/p>\n
1 tsp. kosher salt, more to taste\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n
2 TBSP soy sauce\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n
3 TBSP canola or peanut oil\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n
6 cup Chinese Cabbage cut into 1 \u00bd inch pieces\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n
\u00bc cup thinly sliced scallions, green part only<\/p>\n
3 TBSP hoisin sauce<\/p>\n
1 TBSP balsamic vinegar<\/p>\n
2 tsp minced garlic<\/p>\n
1 red bell pepper, cored, sliced into 3 inch lengths<\/p>\n
In a large bowl, season the pork with \u00bd tsp. of the salt. \u00a0In a small bowl, mix the hoisin sauce, soy sauce, and vinegar.<\/p>\n
Heat 2 TBSP of the oil in a large skillet or wok over medium-high heat until simmering hot.\u00a0 Add the pork and cook, until it browns and loses most of its raw appearance, about 2 minutes.\u00a0 Transfer to a plate.<\/p>\n
Add the remaining 1 TBSP of oil to the skillet.\u00a0 Add the garlic, once it begins to sizzle, add the cabbage and pepper.\u00a0 Sprinkle with remaining \u00bd tsp. salt and cook, stirring, until the cabbage starts to wilt, about 2 minutes.<\/p>\n
Add the hoisin mixture, the pork, half of the scallions and cook, tossing, until heated through, about 1 minute.\u00a0 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
by Tony Rosenfeld,\u00a0from\u00a0Fine Cooking, adapted by Janine McCormick 1 lb. Pork Tenderloin, cut into \u00bc inch strips about 3 inches long 1 tsp. kosher salt, more to taste\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 TBSP soy sauce\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 3 TBSP canola or peanut oil\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 6 cup Chinese Cabbage cut into 1 \u00bd inch pieces\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00bc cup thinly sliced scallions, green part…<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":164,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-1943","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/1943","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1943"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/1943\/revisions"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/164"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1943"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}