Pork and Cabbage Stir-Fry

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Pork and Cabbage Stir-Fry

This Simple Cooking with Heart tasty pork chop recipe with an Asian twist is a fast way to get a delicious and healthy dinner on your table tonight.

Nutrition Facts

Pork and Cabbage Stir-Fry

CaloriesCalories

250 Per Serving

ProteinProtein

20g Per Serving

FiberFiber

6g Per Serving

Cost Per ServingCost Per Serving

$3.23
×
Calories 250
Total Fat 5.5 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.0 g
Cholesterol 40 mg
Sodium 163 mg
Total Carbohydrate 31 g
Dietary Fiber 6 g
Sugars 7 g
Added Sugars 0 g
Protein 20 g

Ingredients

Servings  6  

  • non-stick Cooking spray
  • 1 lb. boneless pork chops, pieces about ½-inch thick, all visible fat discarded, thinly slices
  • 1/2 tsp. ground ginger OR
  • garlic powder
  • 16 oz. packaged, frozen stir-fry vegetables (thawed) OR
  • 16 oz. packaged, frozen snow peas (thawed)
  • 8 oz. canned, sliced water chestnuts (drained, rinsed)
  • 1 batch Asian Cole Slaw (see related recipes)
  • 3 cup cooked brown rice
  • red pepper flakes (optional)

Directions

Tip: Click on step to mark as complete.

  1. Spray a large nonstick pan with cooking spray. Over high heat, add pork pieces and ginger or garlic. Stir and cook about 1 minute.
  2. Add stir-fry vegetables and water chestnuts, stirring and cooking until pork is fully cooked and vegetables are warmed, another 2 to 3 minutes. Take off heat. Remove pork and vegetables from pan into a medium bowl.
  3. Spray the large nonstick pan with cooking spray again. Warm over high heat and add cole slaw, including all of its liquid. Stir and cook until wilted, about 3 to 4 minutes. Remove from heat.
  4. Add the vegetables and pork back into the pan. Stir and serve stir-fry with rice.

Cooking Tip: The longer the Asian Cole Slaw sits in the fridge, the more liquid that’s released from the slaw. Make sure to add all this delicious liquid into the stir-fry because it becomes the sauce for it.

Keep it Healthy: Stir-fry recipes are a quick and easy dinner that can use up any meat or vegetables leftovers in the fridge.

Tip: Check out the Asian/ International aisle in supermarkets for no salt added or low sodium canned vegetables to add oomph to a stir-fry like baby corn, water chestnuts, and bamboo shoots.

 

This Simple Cooking with Heart tasty pork chop recipe with an Asian twist is a fast way to get a delicious and healthy dinner on your table tonight.

Nutrition Facts

Pork and Cabbage Stir-Fry

CaloriesCalories

250 Per Serving

ProteinProtein

20g Per Serving

FiberFiber

6g Per Serving

Cost Per ServingCost Per Serving

$3.23
×
Calories 250
Total Fat 5.5 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.0 g
Cholesterol 40 mg
Sodium 163 mg
Total Carbohydrate 31 g
Dietary Fiber 6 g
Sugars 7 g
Added Sugars 0 g
Protein 20 g

Ingredients

Servings  6  

  • non-stick Cooking spray
  • 1 lb. boneless pork chops, pieces about ½-inch thick, all visible fat discarded, thinly slices
  • 1/2 tsp. ground ginger OR
  • garlic powder
  • 16 oz. packaged, frozen stir-fry vegetables (thawed) OR
  • 16 oz. packaged, frozen snow peas (thawed)
  • 8 oz. canned, sliced water chestnuts (drained, rinsed)
  • 1 batch Asian Cole Slaw (see related recipes)
  • 3 cup cooked brown rice
  • red pepper flakes (optional)

Directions

Tip: Click on step to mark as complete.

  1. Spray a large nonstick pan with cooking spray. Over high heat, add pork pieces and ginger or garlic. Stir and cook about 1 minute.
  2. Add stir-fry vegetables and water chestnuts, stirring and cooking until pork is fully cooked and vegetables are warmed, another 2 to 3 minutes. Take off heat. Remove pork and vegetables from pan into a medium bowl.
  3. Spray the large nonstick pan with cooking spray again. Warm over high heat and add cole slaw, including all of its liquid. Stir and cook until wilted, about 3 to 4 minutes. Remove from heat.
  4. Add the vegetables and pork back into the pan. Stir and serve stir-fry with rice.

Cooking Tip: The longer the Asian Cole Slaw sits in the fridge, the more liquid that’s released from the slaw. Make sure to add all this delicious liquid into the stir-fry because it becomes the sauce for it.

Keep it Healthy: Stir-fry recipes are a quick and easy dinner that can use up any meat or vegetables leftovers in the fridge.

Tip: Check out the Asian/ International aisle in supermarkets for no salt added or low sodium canned vegetables to add oomph to a stir-fry like baby corn, water chestnuts, and bamboo shoots.