- 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
- 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
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.
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.
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.
Top shredded cabbage with pork mixture. Serve immediately.
carbo rating: 3