• Gather all your ingredients so that you have everything you need close at hand on the counter or table.

Prepare the Ingredients

• Using a boning knife and cutting board, slice 12 oz boneless pork loin chops into thin slices.
• With a second cutting board and Chef's knife, chop 2 cups cabbage, 1 cup sweet onion, and 1/2 cup green, red, or yellow bell pepper. Slice 5 whole white mushrooms. Peel and julienne 2 small carrots. Chop 1 medium zucchini. Mince 1 clove garlic.
• Cook 12 oz spaghetti (or lo mein noodles) according to package directions to al dente, 8-9 minutes. Drain and set aside until ready to use.

Make the Sauce

• In a small bowl, whisk together 1 cup chicken broth, 1/3 cup soy sauce, 3 tablespoons honey, 3 tablespoons oyster sauce, 2 tablespoons rice vinegar, 2 teaspoons sesame oil, 2 tablespoons cornstarch, 1/2 teaspoon ground ginger, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes. Set aside.
• In a large skillet, heat 2-3 tablespoons olive oil and cook the sliced pork until no longer pink, about 4-5 minutes. Remove from skillet and set aside.
• In the hot skillet, cook the prepared cabbage, onion, bell pepper, mushrooms, carrots, zucchini, and minced garlic until tender, about 2-3 minutes. Add more oil if necessary.
• Pour the sauce into the cabbage mixture and cook, stirring until the sauce thickens.
• Stir in the cooked pork and pasta, tossing to coat. Serves 8-10.