Hot Peppered Pork

Ingredients

• 1 pound pork loin boneless lean
• 0.5 teaspoon pepper red crushed
• 2 teaspoons ginger fresh minced peeled
• 2  garlic cloves minced
• 1 tablespoon soya sauce low-sodium
• 0.3 cup low-salt beef broth 
• 4 cups napa cabbage shredded chinese ()
• 1  bell pepper red seeded sliced into thin strips
• 1 teaspoon vegetable oil 

Equipment

• frying pan
• ziploc bags

Directions

1. Partially freeze pork; trim fat. Slice pork into 1/4-inch-thick strips; cut strips into 2-inch pieces.
2. Combine pork and soy sauce in a large heavy-duty zip-top plastic bag; seal bag, and turn to coat pork.
3. Let stand 5 minutes.
4. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
5. Add red bell pepper; cook 3 minutes or until crisp-tender, stirring often.
6. Remove from pan, and set aside.
7. Add oil to pan; place over medium-high heat until hot.
8. Add ginger, crushed red pepper, and garlic; saut 30 seconds.
9. Add pork to pan; cook 5 minutes or until pork is done, stirring often.
10. 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.
11. Top shredded cabbage with pork mixture.
12. Serve immediately.
13. carbo rating: 3