• 1/4 cup lime juice
• 1/4 cup chicken stock
• 1/4 cup lite soy sauce
• 1 tsp. sugar
• 3/4 tsp. ground cumin
• 1/2 tsp. oregano, crushed
• 1/4 tsp. ground ginger
• 1 Tbs. vegetable oil
• 1 tsp. liquid smoke
• 2 cloves garlic, crushed
• 1/4 tsp. hot pepper sauce
• 1 lb. boneless lean pork loin, cut into 2x1/2 inch strips
• 1 large onion, sliced
• 1 large green bell pepper, seeded and cut into thin strips
• 1 Tbs. lemon juice
• 1 lb. Napa cabbage or Romaine lettuce
• 12 cherry tomatoes, halved

Combine first 11 ingredients in a jar with a tight-fitting lid. Shake well. Place pork strips in a plastic bag or nonmetal baking dish. Pour marinade mixture over, turning to coat. Seal bag or cover dish and marinate at least 30 minutes, or up to 3 hours in refrigerator, turning pork several times.

Remove pork from marinade, reserving 2 Tbs. marinade. Heat reserved marinade in a heavy nonstick skillet over medium-high heat. Add pork strips, onion and green pepper. Stir-fry 3-5 minutes, or until pork is tender. Drizzle lemon juice over pork and vegetables. Remove from heat. Line individual salad plates with cabbage leaves. Spoon hot pork-vegetable mixture over cabbage. Garnish with cherry tomato halves

Per serving: calories 332, fat 11.0g, 28% calories from fat, cholesterol 71mg, protein 32.1g, carbohydrates 30.6g, fiber 7.6g, sugar 16.1g, sodium 747mg, diet points 6.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 5.0, Fruit: 0.1, Bread: 0.0, Lean meat: 0.0, Fat: 1.5, Sugar: 0.1, Very lean meat protein: 3.4

  view detailed nutritional information

The recommended wines are: White Zinfandel, Zinfandel, or Chablis.