About $3.23 per serving
1 pound boneless pork chops, trimmed of fat and thinly sliced into pieces about ½-inch thick
½ teaspoon ground ginger or garlic powder
1 (16-ounce) bag frozen stir-fry vegetables, thawed or 1 (16-ounce) bag frozen snow peas, thawed
1 (8-ounce) can sliced water chestnuts, drained and rinsed
1 batch of Asian Cole Slaw
3 cups 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 Tips: 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.
Tips: 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.
|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|
|Dietary Fiber||6 g|
|Total Sugars||7 g|
|Protein ||20 g|
Recipe copyright © 2013 American Heart Association. This recipe is brought to you by the American Heart Association’s Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking.