Hot Peppered Pork

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.


4 servings (serving size: 1 cup cabbage and about 1 cup pork mixture)

Recipe from

Oxmoor House

Nutritional 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


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


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.

carbo rating: 3