8 oz. boneless pork loin, trimmed
1 each med. red and yellow bell pepper, cored, seeded, and cut into 2 x 1/8 inch julienne strips (2 c.)
4 cloves garlic, crushed
1 tbsp. finely chopped, peeled fresh ginger root
1/8 tsp. crushed hot red pepper
1 sm. head bok choy or green cabbage, cut into 1 inch slices (4 c.)
1 tbsp. soy sauce
1 tbsp. toasted sesame seeds
2 med. scallions, diagonally sliced (1/4 c.)
2 c. hot, cooked rice

Spray 12 inch non-stick skillet with no-stick cooking spray; heat over medium high heat. Add pork, red and yellow peppers, garlic, ginger, and crushed red pepper; cook 2 minutes, stirring frequently until meat has lost its raw look and peppers are crisp-tender. Stir in cabbage and soy sauce. Cook 2 minutes longer, stirring until cabbage is slightly wilted and meat is cooked through; remove from heat. Stir in sesame seeds. Serve garnished with sliced scallions and accompanied by cooked rice.