Heat the broth in a large nonstick skillet or in a wok. Add the garlic, ginger and scallions, stir fry for 1 minute. Add the pork, stir fry until pink color is nearly gone, about 1 minute. Mix in cabbage, cover and continue cooking for 3 -5 minutes or until the cabbage is tender, stirring once. Season with salt and red pepper flakes to taste.

This recipe is from The Art of Cooking for the Diabetic Order your copy today!