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.
Pork and Cabbage Stir-Fry
Calories250 Per Serving
Protein20g Per Serving
Fiber6g Per Serving
Cost Per Serving$3.23
|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|
|Total Carbohydrate||31 g|
|Dietary Fiber||6 g|
|Added Sugars||0 g|
non-stick Cooking spray
1 lb. boneless pork chops, pieces about ½-inch thick, all visible fat discarded, thinly slices
1/2 tsp. ground gingerOR
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)
Spray a large nonstick pan with cooking spray. Over high heat, add pork pieces and ginger or garlic. Stir and cook about 1 minute.
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.
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.
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.