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.

Yield: 4 servings (serving size: 1 cup cabbage and about 1 cup pork mixture)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 212
  • Calories from fat: 0.0%
  • Fat: 10.2g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 24.8g
  • Carbohydrate: 4.3g
  • Fiber: 1.3g
  • Cholesterol: 68mg
  • Iron: 2mg
  • Sodium: 210mg
  • Calcium: 73mg


  • 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. 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. 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. 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. 4. Top shredded cabbage with pork mixture. Serve immediately.
  5. carbo rating: 3
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