Prep: 1. Trim pork and cut into 1-inch pieces. 2. Chop/mince: onion, ginger, garlic, red bell pepper, and cabbage. 3. In a bowl, whisk chicken broth, brown sugar, soy sauce, corn starch, rice vinegar, and crushed red pepper. Make: 1. Heat oil in a wok or large skillet over high heat. 2. Add pork; stir-fry 6 minutes, browning on all sides. Remove pork from pan. 3. Add onion, ginger, and garlic to pan; stir-fry 2 minutes. 5. Add broth mixture to pan and bring to a boil. 6. Reduce heat; simmer 4 minutes or until sauce is thick and bubbly. 7. Return pork to pan with red bell pepper and cook 2 more minutes. 8. Serve pork with cabbage and rice (if using), topped with peanuts, cilantro, and lime wedges on the side.