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1. In small food processor bowl or blender combine orange juice, peanut butter, soy sauce, vinegar, Tabasco, and ginger. Cover and process until nearly smooth. Set aside.
2. Cook spaghetti according to package directions, drain and set aside.
3. Meanwhile, in large nonstick skillet cook ground pork and garlic over medium-high heat until meat is brown. Drain off any fat. Stir in cabbage, carrot, broccoli, green onions and red pepper. Drizzle with orange juice mixture. Reduce heat to medium. Cover and cook 2 minutes.
4. Add hot spaghetti. Toss until combined. Place lettuce leaves on serving plates. Spoon noodle mixture into leaves. Sprinkle with peanuts.
Adapted from recipe in "Diabetic Cooking", JUuly/August, 2009
Each (app 1 cup) serving contains an estimated:
Cals: 172, FatCals: 110, TotFat: 13g
SatFat: 4g, PolyFat: 2g, MonoFat: 6g
Chol: 27mg, Na: 293mg, nK: 366mg
Total Carbs: 8g Fiber: 2g, Sugars: 3g
NetCarbs: 5g, Protein: 10g
The original version called for ground beef and Bok Choy. I substituted pork and Napa Cabbage and it was even better.
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promfh 4 years agoThe original version called for ground beef and Bok Choy. I substituted pork and Napa Cabbage and it was even better. [I posted this recipe.]