A little dry sherry adds nice flavor to this Asian-inspired soup recipe.
Coat a large nonstick saucepan with cooking spray; preheat saucepan over medium heat. Add pork to hot saucepan; cook for 2 to 3 minutes or until slightly pink in center. Remove from pot; set aside. Add mushrooms and garlic to pot; cook and stir until tender.
Stir in broth, sherry, soy sauce, ginger and crushed red pepper. Bring to boiling. Stir in pork, cabbage and green onion; heat through.
2 lean protein, 1 fat, 1 vegetable