I’m sorry not to remember where this recipe came from, but it’s a delicious and pretty traditional use for that head of Napa cabbage.
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 2 tablespoons soy sauce 1 tablespoon balsamic vinegar 3 tablespoons canola or peanut oil, divided 2 teaspoon 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
Preparation:
In a large bowl, season the pork with 1/2 teaspoon salt.
In a small bowl, mix the hoisin sauce, soy sauce, and vinegar. Set aside.
Heat 2 tablespoons oil in a large nonstick skillet or wok 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 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.