4 tablespoons of beef broth
1/2 teaspoon of minced garlic
1/2 teaspoon of minced fresh gingerroot
8 green onions, chopped
1 pound of pork tenderloin, cut into 1 & 1/2 by 1 & 1/2 inch strips
4 cups of shredded cabbage
1/2 teaspoon of salt
1/2 teaspoon of red pepper flakes
Heat the broth in a large nonstick frying pan or in a wok.
Stir-fry the garlic, ginger, and green onions for one minute.
Add the pork and stir-fry until all the pink colour is nearly gone, about one minute.
Mix in the cabbage, cover, and continue cooking for 3-5 minutes or until the cabbage is tender, stirring once.
Season with the salt and red pepper flakes to taste.
Makes 6 servings
One serving = 3/4 cup
One serving = 3 meat/protein, 1 fruit/veggie.
Calories = 135
g protein = 23
g carbohydrate = 2
g dietary fiber = 1.1
g fat - total = 4
mg cholestrol = 70
mg sodium = 277
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