Nutrition per serving may change if servings are adjusted.
¼ cup low-sugar orange marmalade or low-sugar apricot preserves
2 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 clove garlic, minced
Nonstick cooking spray
12 ounces boneless pork loin chops, cut into bite-size pieces
1 medium yellow or red sweet pepper, cut into thin bite-size strips
6 cups shredded napa cabbage
1 cup chopped cucumber
4 green onions, bias-sliced into 1-inch pieces
¼ cup slivered almonds, toasted
To prepare the dressing: Stir together orange marmalade, soy sauce, vinegar, toasted sesame oil, and garlic in a small bowl. Set aside.
Lightly coat an unheated wok or large nonstick skillet with cooking spray. Heat over medium-high heat. Add pork and cook for 2 minutes. Add sweet pepper and continue to cook about 3 minutes or until pork is no longer pink and sweet pepper is crisp-tender, stirring occasionally. Add one-fourth of the dressing to the pan; stir until well coated. Remove pan from heat.
In a large bowl, drizzle remaining dressing over cabbage; toss to coat. On a serving platter, layer cabbage, pork mixture, and cucumber. Sprinkle with green onions and almonds. Serve immediately.