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Hot Peppered Pork

Yield 4 servings (serving size: 1 cup cabbage and about 1 cup pork mixture)
Ginger, garlic, and dried crushed red pepper give pork strips a sweet-hot bite. When you serve the tender pork over a bed of cool, crunchy napa cabbage, you get a refreshing flavor contrast.


  • 1 pound lean boneless pork loin
  • 1 tablespoon low-sodium soy sauce
  • Cooking spray
  • 1 red bell pepper, seeded and sliced into thin strips
  • 1 teaspoon vegetable oil
  • 2 teaspoons minced peeled fresh ginger
  • 1/2 teaspoon crushed red pepper
  • 2 garlic cloves, minced
  • 1/4 cup low-salt beef broth
  • 4 cups shredded napa (Chinese) cabbage

Nutrition Information

  • calories 212
  • caloriesfromfat 0.0 %
  • fat 10.2 g
  • satfat 3.2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 24.8 g
  • carbohydrate 4.3 g
  • fiber 1.3 g
  • cholesterol 68 mg
  • iron 2 mg
  • sodium 210 mg
  • calcium 73 mg

How to Make It

  1. Partially freeze pork; trim fat. Slice pork into 1/4-inch-thick strips; cut strips into 2-inch pieces. Combine pork and soy sauce in a large heavy-duty zip-top plastic bag; seal bag, and turn to coat pork. Let stand 5 minutes.

  2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add red bell pepper; cook 3 minutes or until crisp-tender, stirring often. Remove from pan, and set aside.

  3. Add oil to pan; place over medium-high heat until hot. Add ginger, crushed red pepper, and garlic; sauté 30 seconds. Add pork to pan; cook 5 minutes or until pork is done, stirring often. Add red bell pepper and broth to pan; bring to a boil. Reduce heat, and simmer 2 to 3 minutes or until most of liquid evaporates.

  4. Top shredded cabbage with pork mixture. Serve immediately.

  5. carbo rating: 3

The Complete Step-by-Step Low Carb Cookbook