Cut pork into bite sized pieces. Toss pork in SAUCE ingredients. Refrigerate 20 minutes.

Cut cabbage into 1 inch pieces. Cut green onions into 2 inch pieces.

Mix 2 teaspoons cornstarch & the water.

Heat oil in wok until hot. Add pork & garlic. Cook until pork is no longer pink.

Add cabbage. Stir fry 2 minutes.

Stir in chili paste and chicken broth. Heat to boiling.

Stir in cornstarch mixture. Stir until thickened, 10-20 seconds. Stir in green onion.

Serve with hot white rice.

*1 teaspoon finely chopped dried chili pepper and 1 tablespoon soy sauce can be substituted for the chili paste.