This low-calorie, 30-minute recipe is full of vegetables--red cabbage, water chestnuts, and mushrooms. If you like, serve the stir-fry with cooked rice.
Toss pork with salt, pepper and, if desired, 5-spice seasoning in a bowl.
Heat oil in large skillet over high heat. Add cabbage; sauté for 3 minutes. Add pork; sauté 3 minutes. Add water chestnuts and mushrooms; cook for 3 to 5 minutes or until mushrooms are softened.
Whisk together beef broth and cornstarch in small bowl until smooth. Add to pork mixture in skillet; cook until thickened and clear, about 2 minutes. Remove from heat. Stir in hoisin and soy sauce. Makes 4 cups.