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  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.

Additional Tips

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.

Leftover ingredients?
Search for the ingredient below and use the remaining amount in those recipes!

Nutritional Info

Nutritional Analysis
Per serving
Calories Per Serving
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
40 mg
163 mg
31 g
6 g
7 g
Added Sugars
0 g
20 g
Price Per Serving


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