Pork and Cabbage Stir-Fry
- 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.
Search for the ingredient below and use the remaining amount in those recipes!
- 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
- 20 g
Recipe copyright © 2014 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.
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