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Hoisin Pork with Napa Cabbage Recipe

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This recipe for Hoisin Pork with Napa Cabbage, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Saturday, April 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pound pork tenderloin, cut into 1/4-inch-thick strips (about 3 inches long)
1 teaspoon kosher salt; more to taste
3 tablespoons hoisin sauce (I like Lee Kum Kee brand)
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
3 tablespoons canola or peanut oil
2 teaspoons minced garlic
6 cups napa cabbage, cut into 1-1/2-inch pieces (about 3/4 pound)
1 red bell pepper, cored, thinly sliced, and cut into 2- to 3-inch lengths
1/4 cup thinly sliced fresh chives

Directions:
Directions:
In a large bowl, season the pork with 1/2 teaspoon of the salt. In a small bowl, mix the hoisin sauce, soy sauce, and vinegar.

Heat 2 tablespoons 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 tablespoon oil to the skillet. Add the garlic, and once it begins to sizzle, add the cabbage and pepper. Sprinkle with the remaining 1/2 teaspoon 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.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I got this recipe from www.finecooking.com by Tony Rosenfeld

 

 

 

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