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Ingredients
- 1 (1-inch) piece fresh ginger root
- 4 cloves garlic
- 3 large green onions
- ¼ bunch fresh cilantro
- 1 lb thin-cut pork chops
- 1 (7.1-oz) package cooked stir-fry noodles
- 2 teaspoons sesame oil
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon rice vinegar
- ⅓ cup sweet chili sauce
- 1 (16-oz) bag shredded coleslaw mix
- ½ cup chow mein noodles
- 1 lime, for wedges (optional)
Prep
Steps
- Peel ginger, then chop (2 teaspoons) finely. Chop garlic, green onions (¾ cup), and cilantro (¼ cup) finely. Cut pork into thin strips (wash hands).
- Microwave stir-fry noodles following package instructions, then cut noodles in half. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Pour oil in pan, then add garlic, ginger, and ½ cup green onions; cook and stir 1 minute. Add pork and cook 2–3 minutes, stirring occasionally, until browned.
- Reduce heat to medium-low. Stir in soy sauce, vinegar, and sweet chili sauce, then add slaw and toss to coat; cook and stir 1–2 minutes until slaw wilts and pork is 145°F.
- Remove pan from heat; stir in stir-fry noodles and cilantro. Top with chow mein noodles and remaining ¼ cup green onions. Cut lime into wedges and serve on the side, if using.
Amount per ¼ recipe serving: Calories 390, Total Fat 14g, Sat Fat 4g, Trans Fat 0g, Chol 70mg, Sodium 810mg, Total Carb 39g, Fiber 4g, Sugars 11g, Protein 27g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 10%