Cooking Spray 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 oz.) bag frozen stir-fry vegetables, thawed or 1 (16-ounce) bag frozen snow peas, thawed 1 (8 oz.) 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.