I put a bit of a spin on the stir-fry that you’d normally serve over rice. Ramen noodles are a quick substitute for the rice, and I find that bagged coleslaw mix, along with some fresh broccoli, gives the dish a good crisp-tender bite.
—BARBARA PLETZKE HERNDON, VA
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
1 /4 cup reduced-sodium soy sauce
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
2 teaspoons sugar
1 /4 teaspoon crushed red pepper flakes
3 teaspoons canola oil, divided
1 pound boneless pork loin chops, cut into 1 /2 -inch strips
1 cup fresh broccoli florets
4 cups coleslaw mix
1 can (8 ounces) bamboo shoots, drained
4 garlic cloves, minced
2 packages (3 ounces each) ramen noodles
1. In a small bowl, whisk the first five ingredients until blended. In a large skillet, heat 2 teaspoons oil over medium-high heat. Add pork; stir-fry 2-3 minutes or until no longer pink. Remove from pan.
2. In the same pan, stir-fry broccoli in the remaining oil for 3 minutes. Add coleslaw mix, bamboo shoots and garlic; stir-fry 3-4 minutes longer or until the broccoli is crisp-tender. Stir in the soy sauce mixture and pork; heat through.
3. Meanwhile, cook noodles according to package directions; save seasoning packets for another use. Drain noodles; add to pork mixture and toss to combine.
PER SERVING 1 3 /4 cups: 354 cal., 14g fat ( 5g sat. fat ) , 44mg chol., 794mg sod., 32g carb. ( 6g sugars, 3g fiber ) , 23g pro.