1 lb. pork tenderloin, cut into 1/4-inch-thick strips (about 3 inches long)
  1 tsp. kosher salt; more to taste
  3 Tbs. hoisin sauce (try Lee Kum Kee brand)
  2 Tbs. soy sauce
  1 Tbs. balsamic vinegar
  3 Tbs. canola or peanut oil
  2 tsp. minced garlic
  6-8 cups napa cabbage, cut into 1-1/2-inch pieces (3/4 to 1 lb.)
  1 red bell pepper, cored, thinly sliced, and cut into 2- to 3-inch lengths
  1/4 cup thinly sliced fresh chives or green onion tops (the dark green part)


Procedure:

1. In a large bowl, season the pork with 1/2 tsp. of the 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 the remaining 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.