Hoisin Pork With Napa Cabbage

Hoisin Pork with Napa Cabbage is a delicious and flavorful dish that combines tender strips of pork with crisp napa cabbage. The pork is seasoned with salt and stir-fried until browned, then combined with a savory sauce made from hoisin sauce, soy sauce, and balsamic vinegar. The napa cabbage and red bell pepper add a fresh and vibrant element to the dish. The flavors meld together beautifully as the ingredients are tossed in the skillet, creating a satisfying and comforting meal. Garnished with thinly sliced fresh chives, this Hoisin Pork with Napa Cabbage is sure to impress with its balance of sweet, savory, and tangy flavors.

SERVES: 4

INGREDIENTS:

• 1 lb. pork tenderloin, cut into 1/4-inch-thick strips (about 3 inches long)
• Kosher salt
• 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

INSTRUCTIONS:

1. In a large bowl, season the pork with 1/2 tsp. salt. In a small bowl, mix the hoisin sauce, soy sauce, and vinegar.
2. 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.
3. 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 1/2 tsp. salt and cook, stirring, until the cabbage starts to wilt, about 2 minutes.
4. 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.

NUTRITIONAL INFORMATION:

PER SERVING

• 290 CALORIES | 26G PROTEIN | 12G CARB | 15G TOTALFAT | 2G SAT FAT |
  8G MONOFAT | 3.5G POLY FAT | 65MG CHOL | 1,190MG SODIUM | 3G FIBER

NOTE:

• Pork tenderloin is the most tender cut of pork and quite lean, too. Long and narrow, whole tenderloin ranges from 3/4 lb. to 11/2 lb. Because it’s relatively inexpensive, widely available, and quick to cook, it’s a great choice for weeknight cooking.

MORE ABOUT NAPA CABBAGE:

• Napa cabbage has ruffled, thin light green leaves that are as tender as lettuce and crunchy white stems that are similar in texture to green cabbage. Napa cabbage is good when braised, sautéed, or stir-fried or when used raw in salads or slaws. If you can’t find napa cabbage, use savoy cabbage, which has a similar crinkly, crunchy texture to its leaves.

CHOOSING

• Look for medium-size cabbages that feel heavy for their size and have plenty of light green leaves.

PREPPING

• Remove and discard any discolored outer leaves before cutting Napa cabbage as you would green cabbage. Begin by slicing it in half lengthwise and removing its tough core.

STORING

• Store whole cabbage in the refrigerator. Shredded cabbage will keep best sealed in a zip-top bag in the crisper drawer.