4 tablespoon beef broth
1/2 teaspoon minced garlic
1/2 teaspoon ground ginger root
1 lb pork tenderloin, cut into 1 1/2 By 1/2-inch strips
4 cup shredded Napa cabbage
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
8 green onions, chopped
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.
Each serving: 2 gm. carbohydrates. 6 Servings.
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