Stir-Fried Hoisin Pork and Broccoli

In this savory-sweet stir-fry, lightly charred broccoli contrasts tender, succulent meat. The pork tenderloin is thinly sliced before cooking, creating pieces with lots of surface area. We freeze the tenderloin, uncovered, until firm. This makes it easier to cut into thin slices. After slicing, the pork is coated with a cornstarch slurry so that when cooked, it browns well and develops flavor while the sauce thickens. Serve with steamed rice.