Heart Healthy
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.
Print Recipe
Pork and Cabbage Stir-Fry
-
Servings:
6
Ingredients
-
Cooking spray -
1 lb. pork chops -
1/2 tsp. ginger OR -
1/2 -
16 oz. stir-fry vegetables OR -
16 oz. snow peas -
8 oz. water chestnuts -
1 Asian Cole Slaw -
3 cup brown rice -
red pepper flakes
Directions
Tip: Click on step to mark as complete.
-
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.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| 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 | |
-
Servings:
6
Ingredients
-
Cooking spray -
1 lb. pork chops -
1/2 tsp. ginger OR -
1/2 -
16 oz. stir-fry vegetables OR -
16 oz. snow peas -
8 oz. water chestnuts -
1 Asian Cole Slaw -
3 cup brown rice -
red pepper flakes
Directions
Tip: Click on step to mark as complete.
-
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.