Pork and Cabbage Lo Mein with Asparagus, Snap Peas and Red Pepper

Pork and Cabbage Lo Mein with Asparagus, Snap Peas and Red Pepper
Recipe Type: Main Course
Author: Molly Devine, RD
Prep time:
Cook time:
Total time:
Serves: 6
  • ¼ cup low sodium soy sauce
  • ¼ cup rice vinegar
  • 1 Tbsp honey
  • 1 Tbsp minced fresh ginger (optional)
  • 2 tsp cornstarch
  • 1 Tbsp sesame oil
  • 1 bag Birds Eye Asparagus Stir Fry Mix (or other Asian Stir Fry Veggie Blend)
  • 6 cups thinly sliced savoy cabbage
  • 4 cloves garlic, minced
  • 1 lb boneless pork loin chops, trimmed of excess fat, and cut into ¼-in thick slices
  • ½ cup chopped cilantro (optional)
  • 1/4 cup chopped peanuts (optional)
  • 2 cups cooked whole wheat spaghetti
  1. Whisk together soy sauce, rice vinegar, honey, ginger (if using), and cornstarch in a small bowl and set aside.
  2. Heat sesame oil in a large skillet over medium heat. Add asparagus stir fry mix and saute 5 minutes or until thawed.
  3. Add cabbage, garlic and pork and sauté until pork is cooked through, about another 5-8 minutes. Add sauce mixture, bring to a boil, cover and reduce heat to a low simmer. Cook an additional 2-3 minutes on low until sauce is thickened.
  4. Add cooked whole wheat spaghetti and mix well to combine with veggies and sauce.
  5. Garnish with cilantro and chopped peanuts (if using). Serve warm.
Serving size: 2 cups Calories: 273 Fat: 9g Carbohydrates: 28g Sugar: 6g Sodium: 367mg Fiber: 6g Protein: 25g
3 Protein 1.5 Starch 2 Vegetable 1 Healthy Fat