Hot Peppered Pork

• 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; 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

pork loin, soy sauce, cooking spray, red bell pepper, vegetable oil, fresh ginger, red pepper, garlic, lowsalt beef broth, cabbage

Taken from www.myrecipes.com/recipe/hot-peppered-pork (may not work)