Hot Peppered Pork

Name: Hot Peppered Pork
Ingredients: 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

10 ingredients

5 steps

Ingredients

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

Directions

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; saute 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