Hoisin Pork With Napa Cabbage

I had a gorgeous head of napa from my Front Porch Pickings basket, and pork tenderloins were on sale so this was what was on the menu tonight.  It was super easy to make.  While we all really liked it I had some thoughts for next time.  The broth was flavorful, but didn't seem to get in every bite, which was a shame since it made the meal.  I think next time, I will take everything out when it is done and add a bit of cornstarch dissolved in water to thicken the broth enough to make it stick to the meat and veggies. 


Hoisin Pork With Napa Cabbage

1 Lb pork tenderloin cut into 1/4-inch-thick strips (about 3" long)
1 Tsp kosher salt more to taste
3 Tbs. hoisin sauce
2 Tbs. soy sauce
1 Tbs. balsamic vinegar
3 Tbs. canola or peanut oil
2 Tsp minced garlic
6 Cup napa cabbage cut into 1-1/2-inch pieces (about 3/4 lb)
1 red bell pepper cored, thinly sliced
1/4 Cup thinly sliced fresh chives
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.
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.
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.
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.