4 tablespoons beef broth
4 cups shredded Napa cabbage
1/2 teaspoon Minced garlic
1/2 teaspoon Salt
1/2 teaspoon minced fresh gingerroot
1/2 teaspoon red pepper flakes
1 lb Pork tenderloin, cut into
8 green onions, chopped into 1 1/2 by 1/2-inch strips
Heat broth in a large nonstick 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.
Posted: 9/23/2009 2:57:35 PM