Hoisin Beef With Chinese Cabbage

• 1/4 cup peanut oil
• 11 oz Chinese (Napa) cabbage, coarsely shredded
• 1 tbsp fresh garlic chives, coarsely chopped
• 1 1/2 lb beef strips
• 1 None large red onion, sliced thickly
• 2 cloves garlic, minced
• 2 tsp grated fresh ginger
• 1 tsp five-spice powder
• 9 oz fresh shiitake mushrooms, sliced thickly
• 1 None large red pepper, sliced thinly
• 1/2 cup hoisin sauce
• 1 tbsp soy sauce
• 1 tbsp rice wine vinegar

1. Heat 1 tbsp oil in a wok over medium-high heat. Stir-fry cabbage and chives until cabbage is wilted. Remove from wok and cover to keep warm.
2. Add 1 tbsp oil to wok. Stir-fry beef, in batches, until browned. Remove from wok.
3. Add remaining oil to wok. Stir-fry onion until softened. Add garlic, ginger, five-spice powder, mushrooms and pepper. Stir-fry until vegetables are tender. Return beef to wok with along with hoisin sauce, soy sauce and vinegar. Stir-fry until hot and season to taste. Serve cabbage mixture with stir-fry.

peanut oil, chinese, garlic, beef strips, red onion, garlic, ginger, shiitake mushrooms, red pepper, hoisin sauce, soy sauce, rice wine vinegar

Taken from recipes-plus.com/api/v2.0/recipes/37099 (may not work)