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25 minutes
Prep: 10 minutes
Cook: 10 minutes
161 calories per serving view nutrition facts
4 servings
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| 4 | tablespoons | beef broth | |
| 1/2 | teaspoon | garlic | minced |
| 1/2 | teaspoon | ginger root | fresh, minced |
| 1 | pound | pork tenderloin | cut into 1 1/2x1 1/2 inch strips |
| 4 | cups | napa cabbage | shredded |
| 1/2 | teaspoon | salt | |
| 1/2 | teaspoon | red pepper flakes | |
| 8 | each | scallions, spring or green onions | chopped |
Heat broth in a large non-stick frying pan or in a wok.
Stir-fry the garlic, ginger, and green onions for 1 minute.
Add pork and stir-fry until pink color is nearly gone, about 1 minute.
Mix in cabbage, cover, and continue cooking for 3-5 minutes or until cabbage is tender, stirring once.
Season with salt and red pepper flakes to taste.
| % Daily Value* | |
| Total Fat 4.0g | 6% |
| Saturated Fat 1.0g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 74mg | 25% |
| Sodium 398mg | 17% |
| Total Carbohydrate 5.0g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.0g | |
| Protein 26.0g | 52% |
| Vitamin A | 13% | Vitamin C | 17% | |
| Calcium | 6% | Iron | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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