Pork & Napa Cabbage

1 c water
3 T soy sauce
3 T chunky peanut butter
1 t ginger (I used the fresh grated in a jar)
1/2 t browning sauce (Kitchen Bouquet)
3/4 t crushed red pepper flakes
2 T cornstarch + 1/4 c water
1 pork tenderloin (1 lb.), cut into 1-inch cubes (you could use boneless pork loin, too)
5 t canola oil, divided
1 med. onion, chopped
2 garlic cloves, minced
5 c thinly sliced Napa or Chinese cabbage
1 can sliced water chestnuts, drained
1 c thiny sliced cabbage

In a small bowl, combine the 1 cup watter, soy sauce, peanut butter, ginger, browning sauce, and red pepper flakes; set aside (The peanut butter does NOT blend in). In another bowl, combine the cornstarch and 1/4 cup water until smooth; set aside.

In a large nonstick skillet or wok, stir-fry pork in 2 t oil until well browned. Remove and keep warm. In the same pan, sauté onion and garlic in remaining oil for 2 minutes. Add cabbage, water chestnuts, and carrots; stir-fry 3-4 minutes longer or until crisp-tender. Return pork to the pan. Stir in water-soy sauce-peanut butter mixture; blend well. Stir cornstarch-water mixture and gradually stir into pork mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Serve over rice. Makes about 5 servings.