This holiday season we enjoyed a family get together in Los Angeles. My mother spoiled us with so many wonderful dishes each night for all of us to enjoy. However her Pork with Plum Sauce was a real stand out and a must have recipe. This unique dish has just the right amount of salt and sweetness. It’s most delicious when served over boiled or steamed rice.

1 pound boneless lean pork (prefer pork loin)
6 oz. head cabbage (about 3 cups after cut into 1 inch chunks)
½ green bell pepper (about 4 oz.)
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)

Marinade:
2 tablespoons soy sauce (Kikkoman brand)
1 tablespoon cornstarch
1 teaspoon sugar

Sauce:
3 tablespoons plum preserves
2 tablespoons hoisin sauce*
1 teaspoon sesame oil
1 teaspoon red hot chili oil

Preparation:
Slice the pork lengthwise along the grain into 2 inch wide long strips then cut crosswise against the grain into ¼ inch thin pieces. In a bowl, combine the pork pieces with the marinade ingredients. Mix together thoroughly and set aside. Wash, trim and cut the head cabbage into 1 inch chunks. Wash, remove the seeds and cut the green bell pepper into 1 inch squares. In a small bowl, mix the sauce ingredients together thoroughly and set aside.

To Cook:
Heat oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, add marinated pork pieces. Stir-fry until the pork pieces are almost cooked through for approximately 3 minutes. Add the cabbage and green peppers. Cook and stir for about 1 minute and then add the sauce mixture. Stir-fry for another minute until the cabbage and green peppers are tender but still crunchy. Serve hot.

Makes 4 servings
Preparation time: 15 minutes
Cooking time: 6 minutes

*Hoisin sauce is a sweet brown sauce made from soybeans. Sold in jars or bottles at the Asian section of most supermarkets. After opening, it can be stored for several months in the refrigerator.