Directions:
- 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.
- 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.
- 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.
- Top shredded cabbage with pork mixture. Serve immediately.
- Carbo rating: 3
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 180.57 Kcal (756 kJ) | ||
| Calories from fat | 41.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.56g | 7% | |
|---|---|---|---|
| Cholesterol | 74.84mg | 25% | |
| Sodium | 283.01mg | 12% | |
| Potassium | 584.43mg | 12% | |
| Total Carbs | 4.81g | 2% | |
| Sugars | 1.33g | 5% | |
| Dietary Fiber | 0.47g | 2% | |
| Protein | 26.63g | 53% | |
| Vitamin C | 33.9mg | 56% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 14.9mg | 83% | |
| Calcium | 42.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 63.98 Kcal (268 kJ) | ||
| Calories from fat | 14.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.62g | 7% | |
|---|---|---|---|
| Cholesterol | 26.52mg | 25% | |
| Sodium | 100.28mg | 12% | |
| Potassium | 207.07mg | 12% | |
| Total Carbs | 1.7g | 2% | |
| Sugars | 0.47g | 5% | |
| Dietary Fiber | 0.17g | 2% | |
| Protein | 9.44g | 53% | |
| Vitamin C | 12mg | 56% | |
| Vitamin A | 0.3mg | 25% | |
| Iron | 5.3mg | 83% | |
| Calcium | 15mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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