1. In a large skillet, heat the vegetable oil over medium heat.
2. Add pork, onions, ginger and garlic. Sauté for 8 to 10 minutes until pork begins to brown.
3. Add cabbages, carrots, soy sauce, vinegar and sesame oil. Sauté for 3 to 5 minutes until cabbage is wilted.
4. Add snap peas, and sauté for 1 more minute.
5. Make a well in the center, and add the Egg Beaters.
6. Stir it into the pork mixture.
7. Sauté until eggs are cooked.
8. Spoon into bowls.
9. Top with green onions, sesame seeds, cilantro and Sriracha sauce.
Per Serving:
Calories: 287, Fat: 11 g (3 g Saturated Fat), Cholesterol: 83 mg, Sodium: 1,050 mg, Carbohydrates: 10 g, Fiber: 2 g, Protein: 36 g.
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Nutritional Information
Per Serving:
Calories: 287, Fat: 11 g (3 g Saturated Fat), Cholesterol: 83 mg, Sodium: 1,050 mg, Carbohydrates: 10 g, Fiber: 2 g, Protein: 36 g.
Directions
1. In a large skillet, heat the vegetable oil over medium heat.
2. Add pork, onions, ginger and garlic. Sauté for 8 to 10 minutes until pork begins to brown.
3. Add cabbages, carrots, soy sauce, vinegar and sesame oil. Sauté for 3 to 5 minutes until cabbage is wilted.
4. Add snap peas, and sauté for 1 more minute.
5. Make a well in the center, and add the Egg Beaters.
6. Stir it into the pork mixture.
7. Sauté until eggs are cooked.
8. Spoon into bowls.
9. Top with green onions, sesame seeds, cilantro and Sriracha sauce.