Makes 2 servings, each providing: 4 Protein Exchanges, 4 Vegetable Exchanges; 1 Fat Exchange.

2 tbsp. soy or teriyaki sauce
1 garlic clove, minced
1/4 tsp. minced pared ginger root
2 tsp. vegetable oil
1 c. sliced mushrooms
1/2 c. red bell pepper strips (1/8 inch wide strips)
1 c. each shredded green cabbage and chopped scallions (green onions)
1/2 c. thinly sliced julienne-cut cooked pork (thin strips)

In small bowl, combine soy sauce (or teriyaki sauce), garlic, and ginger root; set aside. In 10 inch skillet or wok heat oil over high heat; add sliced mushrooms and pepper strips and saute until just tender. Add cabbage and cook, stirring quickly and frequently, for 5 minutes; add scallions and carrot and stir-fry for 1 minute longer. Stir in soy sauce mixture; heat until mixture is bubbly. Add pork and stir-fry until just heated through, about 1 minute (do not overcook).